Save There's something about the smell of rosemary hitting hot oil that instantly transports me to my grandmother's kitchen on Sunday afternoons. She'd slide these golden wedges out of the oven, and the whole house would fill with that herbaceous warmth that made everyone gravitate toward the kitchen counter. I spent years trying to recreate that exact moment, and it wasn't until I stopped overthinking the seasoning and started trusting the rosemary that everything clicked. These days, I make them whenever I need that feeling back, or when someone needs convincing that a side dish can be the star of the plate.
I remember making these for my roommate's birthday potluck, slightly panicked because I'd committed to bringing something but had zero time. I threw these together in twenty minutes, and they disappeared before anything else touched the table. Someone actually asked for the recipe, which had never happened to me before, and it hit me that sometimes the simplest things cooked with care are exactly what people remember.
Ingredients
- Russet potatoes: Their high starch content is what gives you that contrast between golden, crunchy edges and fluffy centers, so don't swap for red or fingerling potatoes.
- Olive oil: Two tablespoons might seem light, but it's enough to coat the potatoes evenly and crisp them beautifully without making them greasy.
- Kosher salt and black pepper: Kosher salt dissolves and distributes better than table salt, and freshly ground pepper tastes like a completely different ingredient than the pre-ground stuff.
- Fresh rosemary: If you can find it, use it, because the flavor is brighter and more alive than dried, though dried works in a pinch at half the amount.
- Garlic powder: A small amount adds savory depth without the texture of minced garlic, which can burn in the oven.
- Parmesan cheese: Grate it yourself right before using, because pre-grated versions are coated with anti-caking agents that prevent it from melting and adhering properly to the hot wedges.
Instructions
- Set your oven on fire:
- Preheat to 425°F (220°C) and line your baking sheet with parchment paper or a light coat of oil. You want everything ready to go because you'll be moving quickly once those potatoes are cut.
- Dress the wedges:
- Toss the cut potatoes with olive oil, salt, pepper, rosemary, and garlic powder in a large bowl, making sure every piece gets coated. It should look shiny and evenly seasoned, not clumpy or wet.
- Arrange for maximum crispiness:
- Spread the wedges in a single layer on the baking sheet with the cut sides down, leaving a little space between each piece so air circulates underneath. This is what makes the difference between limp and crispy.
- Bake with intention:
- Put them in the oven for 30 to 35 minutes, flipping halfway through so the other flat side gets golden and crunchy. You're looking for deep brown edges and a slight char, not pale or underdone.
- Crown them while hot:
- The moment they come out of the oven, sprinkle the Parmesan cheese over the hot wedges while they're still steaming, then toss gently to coat. The heat will help the cheese melt slightly and stick to everything.
- Plate and serve:
- Transfer to a serving platter, add a sprinkle of fresh parsley if you have it, and get them to the table while they're still hot and crispy.
Save The first time my partner actually praised something I cooked instead of just politely eating it was when these came out of the oven. I hadn't expected to feel such genuine joy over potato wedges, but there it was, and I've been making them ever since whenever I want to feel like I've got this cooking thing figured out.
The Crispy Secret
Crispiness comes from two things working together: starch and heat. The higher your oven temperature and the more surface area exposed to dry heat, the better your results. If you really want to go the extra mile, soak your cut wedges in cold water for thirty minutes before tossing with oil and seasonings, then pat them absolutely dry. This removes some of the surface starch and moisture, allowing them to crisp up even more dramatically. It's an extra step I only take when I'm trying to impress someone or just feel like being thorough.
Variations That Work
The base recipe is perfect as is, but I've played with the flavors enough times to know what sticks. Smoked paprika adds a subtle depth that plays beautifully with the rosemary, while red chili flakes bring heat that builds as you eat. A whisper of lemon zest tossed with the Parmesan at the very end brightens everything up. I've also swapped the rosemary for fresh thyme or Italian seasoning when I didn't have it on hand, and the wedges were still delicious, just slightly different in character.
Serving and Pairing Ideas
These wedges are genuinely flexible and never feel like they're just hanging around on a plate. Serve them hot alongside grilled chicken, fish, or a big salad, or cool them to room temperature for a picnic or potluck spread. They're equally good with garlic aioli, ketchup, sour cream, or a simple hot sauce. I've even eaten them straight from the pan while standing at the counter, which might not be elegant but is absolutely satisfying.
- Pair with a simple garlicky dipping sauce for a restaurant-quality appetizer feel.
- Serve alongside grilled proteins or vegetarian mains for a complete, balanced plate.
- Make them the day of and reheat gently in a 350°F oven to restore crispiness if needed.
Save These rosemary Parmesan wedges are the kind of simple, honest food that makes people feel cared for without any pretense. Make them when you want to feel competent in the kitchen, or when someone else deserves something that tastes like it took more effort than it actually did.
Recipe FAQ Section
- → How do I achieve extra crispy potato wedges?
Soak the potato wedges in cold water for 30 minutes, then pat them dry thoroughly before baking. This removes excess starch, helping create a crispier texture.
- → Can I use dried rosemary instead of fresh?
Yes, dried rosemary can be substituted at about half the amount of fresh rosemary. It imparts a slightly different but still aromatic flavor.
- → What is the best way to ensure even cooking?
Spread the wedges in a single layer with the cut side down on the baking sheet. Flip them halfway through baking to promote even browning.
- → Can I add other spices for variation?
Absolutely. Smoked paprika, chili flakes, or additional garlic powder can be added to enhance or customize the flavor profile.
- → Is Parmesan cheese essential for finishing?
While Parmesan adds a savory, rich finish, you can omit it or substitute with another hard cheese according to preference or dietary needs.