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Rosemary Potato Wedges

Crisp potato wedges with ton of garlic and rosemary flavor with an easy, tangy dipping sauce that is dairy free and easy to whip up in the blender. 
Course Appetizer, Side Dish
Cuisine American
Diet Dairy Free, Gluten Free, Whole30
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 130kcal
Author Lauren


  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 1 teaspoons fresh rosemary, minced (1 teaspoon dried)
  • 1 pound medium sweet potatoes peeled and chopped into fries
  • 1 tablespoons olive oil


  • PREHEAT THE OVEN TO 450˚F and line a baking sheet with parchment paper.
  • IN A SMALL BOWL, ADD  garlic powder, onion powder, rosemary, salt, and pepper. Stir together using a whisk or fork. 
  • IN A SEPARATE, LARGE BOWL add sweet potatoes and oil. Toss to coat the sweet potatoes in oil. Then sprinkle the seasoning mixture over the top of the oiled sweet potatoes. Toss to coat again.
  • ARRANGE THE SEASONED POTATOES WEDGES evenly over the prepared baking sheet, making sure they do not touch. Bake at 450 for 30 minutes, turning halfway through. If you cut your fries thicker, you may need more time to get them golden brown. Serve fresh from the oven with tangy mustard aioli.


Calories: 130kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Monounsaturated Fat: 2g | Sodium: 354mg | Potassium: 392mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16100IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 0.7mg