Rosemary Parmesan Potato Wedges (Print Version)

Oven-baked potato wedges seasoned with rosemary and Parmesan for a crispy, savory addition.

# Components:

→ Potatoes

01 - 4 medium russet potatoes, scrubbed and cut into wedges

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1½ teaspoons fresh rosemary, finely chopped (or ¾ teaspoon dried rosemary)
06 - ½ teaspoon garlic powder

→ Finish

07 - ½ cup freshly grated Parmesan cheese
08 - 1 tablespoon chopped fresh parsley (optional, for garnish)

# Method:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, evenly coat potato wedges with olive oil, kosher salt, black pepper, rosemary, and garlic powder.
03 - Spread the wedges in a single layer cut side down on the prepared baking sheet for optimal crispiness.
04 - Bake for 30 to 35 minutes, flipping halfway through baking, until edges are golden brown and crispy.
05 - Remove from oven and immediately sprinkle hot wedges with Parmesan cheese; toss gently to coat.
06 - Transfer to a serving dish, garnish with fresh parsley if desired, and serve while hot.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside and tender inside, with zero fussiness or fancy techniques required.
  • The rosemary and Parmesan combination tastes restaurant-quality but costs almost nothing to make at home.
  • They work equally well as a weeknight side, party appetizer, or late-night snack straight from the cooling sheet.
02 -
  • If you skip patting the potatoes dry after cutting, they'll steam instead of crisp, no matter how hot your oven is or how long you bake them.
  • Flipping halfway through isn't optional, it's the single most important step for even, all-over crispiness.
  • Don't toss the cheese with cold wedges, because it won't stick or melt properly, and you'll end up with gritty, unseasoned bits.
03 -
  • Use parchment paper instead of greasing the pan, because it prevents sticking and cleanup is genuinely effortless.
  • Don't crowd the baking sheet, because wedges touching each other will steam rather than crisp, and you'll end up with sad, soft spots.
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