Save The smell of rosemary hitting hot olive oil reminds me of my tiny first apartment kitchen, where I burned more than a few potatoes but finally figured out the secret to crispy wedges. My roommate kept stealing them right off the baking sheet, still too hot to eat, and that became our weekend ritual.
Last summer I made a huge batch for my nephews birthday party, and honestly, they disappeared faster than anything else on the table. Even the kids who claimed they hated rosemary were asking what made these taste so good.
Ingredients
- 4 medium russet potatoes: Russets have the perfect starch content to get that fluffy inside and crispy exterior, and cutting them into wedges gives you more surface area for seasoning
- 2 tablespoons olive oil: This coats every wedge and helps the seasonings actually stick instead of falling off in the oven
- 1 teaspoon kosher salt: Kosher salt disperses more evenly than table salt and gives you that nice salty crust on the edges
- ½ teaspoon freshly ground black pepper: Freshly ground has way more flavor than pre-ground, and this amount adds warmth without overwhelming the other flavors
- 1½ teaspoons fresh rosemary, finely chopped: Fresh rosemary releases these aromatic oils that dried rosemary just cannot match, and chopping it finely helps distribute the flavor
- ½ teaspoon garlic powder: Garlic powder adheres better than fresh garlic in high-heat roasting and provides consistent garlic flavor in every bite
- ½ cup freshly grated Parmesan cheese: Grating it yourself makes a huge difference in how it melts and clings to the hot wedges
- 1 tablespoon chopped fresh parsley: This is mostly for making them look pretty and adding a fresh pop of color against the golden potatoes
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup
- Season the potatoes:
- Toss the wedges in a large bowl with olive oil, salt, pepper, rosemary, and garlic powder until every piece is coated
- Arrange for crispiness:
- Spread the potatoes in a single layer with the cut side down to maximize contact with the baking sheet
- Bake until golden:
- Cook for 30 to 35 minutes, flipping halfway through, until the edges are crispy and browned
- Add the cheese:
- Remove from the oven and immediately sprinkle with Parmesan while the wedges are still hot so it melts and clings
- Finish and serve:
- Toss gently to coat the wedges in cheese, add parsley if you want, and get them to the table while they are still crispy
Save My friend who never cooks made these for her book club and suddenly everyone thinks she is this amazing cook. Sometimes the simplest recipes are the ones that impress people the most.
Making Them Extra Crispy
The water soak trick genuinely changes the texture, and drying the potatoes thoroughly with a clean kitchen towel is worth the extra step. I have also found that spacing them out so they are barely touching each other makes the biggest difference in how they crisp up.
Seasoning Variations
Sometimes I swap in smoked paprika for a smoky depth or add red pepper flakes when I want some heat. The recipe is forgiving enough that you can play around with spices as long as you keep the olive oil and salt consistent.
Serving Ideas
These wedges work as a side dish, appetizer, or snack depending on what you serve them with. A garlic aioli takes them to restaurant quality, but even ketchup feels fancy when the potatoes are this good.
- Make a double batch because they disappear fast
- Leftovers can be reheated in a skillet to restore some crispiness
- Serve them immediately for the best texture
Save These potatoes have become my go-to when I need something that feels special but does not require any stress or fancy techniques.