Pin this There's something about the smell of rosemary hitting hot potatoes that instantly transported me back to my friend's dinner party last spring, where she casually pulled these golden wedges from the oven and I immediately asked for the recipe. She laughed and said she'd been making them for years, never thinking twice about it, but watching everyone reach for seconds made me realize some of the best dishes hide in plain sight. That evening, I learned that sometimes the simplest combinations—crispy potato, fragrant herb, salty cheese—are the ones people remember.
I made these for my family's casual game night, and my mom—who usually ignores sides—ate most of the batch before anyone else noticed they were gone. She kept saying she couldn't stop because the herbs smelled so good and the cheese was actually melted into the cracks, not just sprinkled on top. That moment made me realize these aren't just a side dish; they're the kind of thing that disappears first from the plate.
Ingredients
- Russet potatoes: Look for medium ones that are roughly the same size so they cook evenly; russets get fluffier inside than waxy varieties.
- Olive oil: A good quality one matters here since it's one of only a few ingredients carrying the flavor.
- Kosher salt: It dissolves better and gives you more control over seasoning than table salt.
- Freshly ground black pepper: Pre-ground loses its zing quickly, and you'll taste the difference in something this simple.
- Fresh rosemary: If you have it, use it—dried works in a pinch, but fresh has a brighter, almost citrusy note that dried can't match.
- Garlic powder: A small amount adds depth without making the wedges taste aggressively garlicky.
- Freshly grated Parmesan cheese: Pre-shredded contains anti-caking agents that keep it from melting into the wedges the way you want; freshly grated melts beautifully and sticks to every crevice.
Instructions
- Heat your oven and prep the pan:
- Set the oven to 425°F and line your baking sheet with parchment paper or a light coating of oil. A hot oven is non-negotiable for crispiness; trust the temperature.
- Coat the potatoes:
- Toss your wedges in a large bowl with olive oil, salt, pepper, rosemary, and garlic powder until every piece glistens and the herbs are evenly distributed. You should smell the rosemary coming alive as you toss.
- Arrange for maximum crisp:
- Lay the wedges cut-side down on the baking sheet in a single layer, not crowded or overlapping. The cut side touching the hot pan is where the real crispiness happens.
- Bake and flip:
- Bake for 15–18 minutes, then flip each wedge and continue for another 15–17 minutes until the edges are deep golden and the skin is starting to wrinkle slightly. You'll know they're ready when the aroma fills your kitchen.
- Finish with cheese:
- Pull them out while they're still hot and immediately shower them with freshly grated Parmesan, tossing gently so the cheese melts into all those crispy crevices. Timing here is everything.
- Serve fresh:
- Transfer to a serving dish and add fresh parsley if you want a pop of green and herbaceous freshness.
Pin this I remember standing at the counter one random Tuesday, eating these straight from the pan with my hands because I couldn't wait for them to cool, and realizing that food doesn't have to be complicated to make you happy. My roommate came home to the smell and immediately abandoned her plans to grab takeout.
Why Rosemary and Parmesan Win Every Time
Rosemary has this piney, almost ancient quality that makes potatoes taste less like a neutral canvas and more like something intentional. Parmesan adds a salty, umami richness that doesn't overpower the potato's natural sweetness. Together, they're a pairing that works because each one makes the other taste better, and they both embrace the crispy texture instead of softening it.
Variations to Keep Things Interesting
Once you nail the basic recipe, it's fun to play around without losing what makes it work. Smoked paprika adds a subtle depth that feels almost mysterious, while a pinch of chili flakes brings heat and keeps you reaching for more. I've also tried adding a tiny bit of lemon zest mixed with the Parmesan for brightness, or swapping half the rosemary for thyme and sage if I'm feeling autumnal. The potato and cheese base is flexible enough to support these flavors without becoming something unrecognizable.
What to Serve Alongside
These are brilliant alongside grilled chicken, roasted fish, or even a good burger where they elevate the whole plate. I've also served them as an appetizer with a small bowl of garlic aioli or sriracha mayo for dipping, and people treat them like they're from a restaurant. The rosemary and cheese are herbaceous and rich enough that they don't fade into the background as a side; they hold their own and make the main dish taste better.
- Garlic aioli is the classic pairing and feels almost luxurious for something so simple.
- A squeeze of fresh lemon over the finished wedges brightens everything right before serving.
- Keep them warm in a low oven for 10 minutes if you're not serving immediately, but eat them as soon as you can because they lose their crispiness as they cool.
Pin this These wedges have become the dish I make when I want to feel like I'm cooking something worthwhile with minimal fuss. They've earned their place in regular rotation because they're genuinely good, not because they're impressive.