Rosemary Parmesan Potato Wedges (Printable)

Crispy potato wedges baked with rosemary and Parmesan, ideal as a flavorful side or appetizer.

# 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, for garnish)

# Directions:

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

# Expert Hints:

01 -
  • They're crispy and satisfying in a way that feels indulgent but takes barely any effort.
  • The rosemary and Parmesan combination is sophisticated enough for company but simple enough for a weeknight dinner.
  • Everything gets done in under an hour, with most of that time being the oven doing the work.
02 -
  • Soaking the cut potatoes in cold water for 30 minutes before baking removes excess starch and gives you genuinely crispy results—this step is worth the patience.
  • Flipping halfway through cooking is non-negotiable; it ensures even browning and prevents the bottoms from burning while the tops are still pale.
  • Add the Parmesan while the potatoes are piping hot so it adheres properly and develops a slightly toasted flavor.
03 -
  • Pat the soaked potatoes completely dry before tossing with oil—any excess water steam will prevent proper crisping.
  • Don't crowd the baking sheet; give each wedge breathing room so they roast instead of steam, which is the whole point.
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