Herb-Roasted Potato Wedges

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy potato wedges roasted with a blend of fresh rosemary and thyme, providing a savory and aromatic side dish. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs Yukon Gold potatoes, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 2 lbs Yukon Gold potatoes into 1-inch wedges, then toss with 2 tbsp olive oil, 1 tbsp finely chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
  2. Step 2: Spread potato wedges in a single layer on a parchment-lined baking sheet, ensuring no overlap. Roast for 25-30 minutes, flipping once halfway through, until golden brown and crisp around edges.
  3. Step 3: Remove from oven, let cool for 5 minutes to set crispiness, then serve immediately.

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