Save There's something about the smell of rosemary hitting hot oil that makes a kitchen feel alive. I discovered these wedges one evening when I was determined to make something better than the frozen fries my kids kept requesting—something crispy on the outside but still tender inside, with actual flavor. That first batch came out golden and fragrant, and I watched them disappear faster than I could plate them. Now whenever I make them, I'm transported back to that moment of small kitchen victory.
I made these for a casual dinner party last spring, and my friend Sarah asked for the recipe before she'd even finished her second wedge. What surprised me most was how the fresh rosemary made such a difference compared to the dried version I'd experimented with—it smelled like cooking at a rustic Italian villa, even though I was just standing in my ordinary kitchen. That night taught me that sometimes the smallest ingredient choices create the biggest moments.
Ingredients
- Russet potatoes: Use medium ones—they're starchy enough to crisp beautifully while staying fluffy inside, and they hold their shape better than waxy varieties.
- Olive oil: It coats the wedges evenly and helps them brown in the oven; don't skip it or you'll end up with dry, pale potatoes.
- Kosher salt and black pepper: Season generously before cooking, not after, so the flavors have time to settle into the potatoes.
- Fresh rosemary: If you have it, use it—the brightness is worth hunting down; if not, dried works but use less since it's concentrated.
- Garlic powder: A small amount adds depth without overpowering the delicate herb flavor.
- Parmesan cheese: Freshly grated melts into warm potatoes and tastes like actual cheese, unlike the pre-grated kind that's often coated with anti-caking agents.
Instructions
- Heat your oven and prepare:
- Set the oven to 425°F and line your baking sheet with parchment paper so cleanup is easier and the bottoms won't stick. A hot oven is essential for crispy edges.
- Toss the wedges:
- In a bowl, combine the potatoes with oil, salt, pepper, rosemary, and garlic powder, making sure every wedge gets coated. This is where the flavor magic begins.
- Arrange and bake:
- Spread the wedges cut-side down on the sheet—this creates maximum contact with the hot surface. Bake for 30 to 35 minutes, flipping halfway, until the edges turn deep golden and crispy.
- Finish with cheese:
- The moment they come out of the oven, sprinkle the hot wedges with Parmesan while they're still steaming. The heat helps the cheese cling and soften slightly into the potatoes.
- Serve:
- Transfer to a serving plate, add a light sprinkle of fresh parsley if you have it, and serve while they're still hot and the cheese is melted.
Save I learned the hard way that soaking trick after serving undercooked, soggy wedges to my mother-in-law. Now when I take that extra 30 minutes to soak and pat dry, the difference is undeniable—it's the difference between good and extraordinary. That small lesson has become a quiet ritual whenever I make them.
Customize Your Wedges
These wedges are a blank canvas for your mood. I've added smoked paprika for a Spanish twist, cracked red pepper flakes when I want heat, or even a pinch of cayenne for a friend who loves bold flavors. You can skip the rosemary and use Italian seasoning, thyme, or oregano—whatever grows in your garden or sits in your pantry.
What to Serve Alongside
Crispy wedges deserve a worthy companion, and I've learned that simple is often best. A garlicky aioli made with mayo and minced garlic is my go-to, though ketchup is still my children's preferred choice, and honestly, there's nothing wrong with that. Some evenings I make a quick herb sour cream with chives and dill, which feels fancier with almost no extra work.
Timing and Storage Tips
These are genuinely best served straight from the oven when the cheese is melted and the edges are at their crispiest. If you need to make them ahead, you can cut and soak the potatoes several hours before cooking, which saves time when guests arrive. Leftovers reheat decently in a hot oven for about 8 minutes, though they won't be quite as crispy.
- Prepare your potato wedges and soak them in advance if your schedule allows—it's the real secret to impeccable texture.
- Use a baking sheet with raised edges so the wedges cook evenly and don't roll around.
- Serve them hot on a warm plate so they stay appealing as you eat.
Save These rosemary Parmesan wedges became a regular in my kitchen because they deliver restaurant quality without the fuss. They've fed family dinners, casual gatherings, and the occasional quiet evening when I just wanted something warm and satisfying.
Recipe FAQ
- → How do I make the potato wedges crispy?
Soaking the potato wedges in cold water for 30 minutes before baking removes excess starch, helping them crisp up. Baking at a high temperature and flipping halfway also ensures even crispiness.
- → Can I use dried rosemary instead of fresh?
Yes, dried rosemary can be used. Use about half the amount of dried rosemary compared to fresh to avoid overpowering the flavor.
- → What type of potatoes work best for these wedges?
Russet potatoes are ideal due to their starchy texture, which crisps nicely in the oven while staying tender inside.
- → Is it necessary to flip the wedges during baking?
Flipping halfway through ensures both sides brown evenly and develop a crispy texture.
- → Can I add other seasonings to enhance flavor?
Absolutely! Smoked paprika or chili flakes add a spicy kick, and garlic aioli pairs well as a dipping sauce.