Recipe by Chef John
"Simple and delicious. The key is tossing the spices with the potatoes and oil in a bowl and then on to the pan. The silicone mat we are baking on is a very nice thing to have in your kitchen."
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Russet potatoes, each cut into 6 equal wedges
herbes de Provence
paprika, or to taste
salt and ground black pepper to taste
These are like sophisticated steak fries. Delicious and so easy. A nice departure from baked potatoes, and a perfect side to grilled meats. I placed the cut wedges in a ziplock bag to toss with the olive oil and seasoning. Since I don't have one of those fancy baking mats, I used Reynolds Non-stick foil to line a cookie sheet. Also, I didn't see a need to turn these midway through the bake time. I simply let the wedges stand on their own, skin side down. They crisped up perfectly. You know they're close to done when you hear them start to sizzle in the oven. Keep an eye on them so they don't burn. When I pulled them out, I gave them a little pinch of extra salt. I suggest going very easy on the pepper, if at all. Personally, I think it takes away from the heavenly aroma of the herbs de Provence. Thanks Chef John! You brought another winner to my recipe box.
These potatoes are heavenly!!! I found the herbs Dr Provence in a packet for a chicken/potatoes mix because I couldn't find them by themselves. They turned out awesome!!! The aroma while they were baking and the smell of the house afterwards was so good. I made them for a party so I used 10 potatoes and people could not stop talking about how tasty they were...or stop eating them ;) The combination of the "herbs" with the salt, pepper, and paprika were absolutely the best combination I've ever tasted on a potato. Thank you tons for this gloriously simple and wonderful recipe!!!! :)
We added red peppers n Tabasco
The fries came out nice and crispy
Delicious! I love the crispy texture of the potatoes and it's super easy to make. Instead of the herbs de provence, we used fresh rosemary since that's what we had on hand, and it was such a nice flavor. Also, the video was helpful and entertaining - the mixing in the bowl vs. drizzling is indeed a great idea. This is a nice alternative to mashed potatoes which is what we'd always make with our roasts. This recipe is now in our regular rotation! Thank you!
I love potatoe wedges and these went above and beyond my expectations. Thank you Chef John
The potatoes were a great hit. Delicious and crispy. I used new potatoes instead,and quartered them.
* Percent Daily Values are based on a 2,000 calorie diet.
Crusty Herb Potato Wedges
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 63
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