Garlic & Rosemary Mini Wedges

It can be difficult sometimes to have good healthy snacks for the little ones during school holidays or even if they have a few friends over. With the winter on the way, these little rippers are just perfect & easy to make.

I know I have touched on wedges before but I came up with this option based on what I know my daughter loves and every time I have made them they are gone in less than 10 minutes. They can not resist.

Garlic & Rosemary Mini Wedges

5 from 2 votes
Recipe by Dad’s Home Kitchen with Jase Pashley


Prep time


Cooking time




  • 1 kg 1 washed baby potatoes

  • 1 tsp 1 garlic powder

  • 1 tsp 1 onion powder

  • 1 tsp 1 dried dill

  • 1 tsp 1 fresh rosemary minced

  • 1 Tbsp 1 fresh parsley minced

  • 2 Tbsp 2 olive oil


  • Pre heat your oven at 200°C.
  • Cut your potatoes into wedges and place them in large mixing bowl.
  • Add the rest of the ingredients and toss them through until the are all nicely coated.
  • Place the wedges on a tray and drizzle a little more olive oil over the top & cook for 30 mins
  • Take the out & turn them over & place them back in for a further 30 mins.
  • Remove them from the oven & cool for 5 minutes then serve. Yum!

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Welcome to Dad's Home Kitchen, where food brings family and friends together. From free delicious recipes to try, to amazing foodie tours that will get you out and about exploring, as well as a little bit of retail therapy from our online store. Dad’s Home Kitchen has something for everyone. Read More »


  1. I’m a sucker for wedges, and these look incredible!

  2. My kids just loved these.


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