Rosemary Parmesan Potato Wedges (Printable Version)

Golden potato wedges seasoned with fresh rosemary and Parmesan, baked to crispy perfection.

# What You'll Need:

→ 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)

# Steps:

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

# Expert Insights:

01 -
  • They are impossibly crispy without any deep frying or mess
  • The rosemary and Parmesan combination turns basic potatoes into something that feels fancy enough for guests but casual enough for Tuesday nights
02 -
  • Soaking the wedges in cold water for 30 minutes removes excess starch and makes them noticeably crispier, but you have to pat them completely dry before seasoning
  • Crowding the baking sheet is the fastest way to end up with soggy potatoes, so use two sheets if needed
03 -
  • Use the largest baking sheet you have or bake in two batches to avoid overcrowding
  • Grate the Parmesan fresh from a block instead of using pre-grated cheese for better melting and flavor
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