Rosemary Parmesan Potato Wedges (Printable version)

Oven-baked potato wedges seasoned with rosemary and Parmesan for a flavorful side.

# Ingredient List:

→ Potatoes

01 - 4 medium russet potatoes, scrubbed and cut into wedges

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 1/2 teaspoons fresh rosemary, finely chopped (or 3/4 teaspoon dried rosemary)
06 - 1/2 teaspoon garlic powder

→ Finish

07 - 1/2 cup freshly grated Parmesan cheese
08 - 1 tablespoon chopped fresh parsley (optional, for garnish)

# How-To 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 for optimal crispness.
04 - Bake for 30 to 35 minutes, flipping the wedges halfway through baking, until golden brown and crispy at the edges.
05 - Remove the potato wedges from the oven and immediately sprinkle with freshly grated Parmesan cheese. Toss gently to coat evenly.
06 - Transfer the wedges to a serving platter, garnish with chopped fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside without a single complicated step.
  • The rosemary and Parmesan actually taste fresh and bright, not like a tired seasoning blend.
  • You can have them on the table in under an hour, which makes weeknight dinners feel less like a chore.
02 -
  • Soaking the cut potatoes in cold water for 30 minutes before baking removes excess starch and gives you noticeably crispier edges—I learned this the hard way after three batches of mushy disappointment.
  • Don't skip the step of flipping halfway through; unflipped wedges steam on one side instead of crisping, and the whole point is that contrast between tender inside and golden outside.
03 -
  • Cut your potatoes the same thickness so they finish cooking at the same time; uneven pieces mean some are crispy while others are still soft.
  • Grate your Parmesan fresh, right before you need it, and add it to the hot wedges so it melts slightly and clings instead of sitting on top.
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