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Rosemary Baked Potato Wedges

Tony Roy

"These oven-baked potato wedges come with a crunch."
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1 h 20 m servings 197 cals
Original recipe yields 30 servings (10 pounds)


  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C). Prepare 4 baking sheets with cooking spray.
  2. Stir together the olive oil and melted butter. Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat. Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir. Spread the potato wedges in single layers on the baking sheets.
  3. Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 33
  1. 43 Ratings

Most helpful positive review

I also scaled this recipe down for 4 people. My husband, two teens and I all loved it. I've been trying to find a recipe that can rival the frozen wedges readily available in stores, and I hav...

Most helpful critical review

If I eliminate the flour or nearly eliminate it and turn the wedges over half way through the cooking time I think I would like these. Mine didn't have much flavor and they burned on bottom.

Most helpful
Most positive
Least positive

I also scaled this recipe down for 4 people. My husband, two teens and I all loved it. I've been trying to find a recipe that can rival the frozen wedges readily available in stores, and I hav...

I cut this recipe in half. I found I had the same issue that Pam-3BoysMama had in that the rosemary just would not stick on the potatoes. I think I'd like to try this again without the flour and...

Made this a couple times...always a HIT!!

I love Rosemary. Unfortunately, I really couldn't taste it on these potatoes. Most of the herb stayed behind in the bowl. I tried adding more, but it wouldn't stick due to the breading. They did...

Scaled this down to feed 4. It was very good. I turned up the temp toward the end to 500 to brown them a bit more. I skipped the butter step and just used olive oil. I suggest adding more rosema...

I scaled this recipe WAY back, but I only added the listed ingredients basically in the recommended proportions. We all liked it, but it could have used more flavor, via extra seasoning. I'll ...

Very good. Be generous with the spices. Cut potatoes into small pieces.

Added extra seasoning, as the other reviews suggested and they turned out great. Weren't as crunchy as I thought they should be, even though they were browned when I took them out of the oven. W...

Yummy! loved this recipe, made last night as a side to the filiet mignon balsamic recipe. followed recipe for the most part, didn't really measure anything. also added Mrs. Dash seasoning and fr...