Save My roommate came home to the smell of rosemary and crispy potatoes one Tuesday evening, and before I could even plate them, he'd already claimed half the batch. There's something about wedges—they're casual enough for a weeknight but feel special enough to serve when people drop by unexpectedly. The rosemary does most of the work, filling your whole kitchen with this herbaceous warmth while they bake, and the Parmesan turns golden and salty on top.
I made these for a potluck where everyone was bringing something Instagram-worthy, and I almost didn't bother—until someone ate three helpings and asked for the recipe. Turns out the simple things, made with a little care, beat complicated food every time. That's when I realized these wedges could hold their own anywhere.
Ingredients
- Russet potatoes: Medium ones are your friend—big enough to cut into proper wedges but not so starchy they fall apart. Four medium ones give you the right yield.
- Olive oil: Just enough to coat them evenly and help them crisp. Don't skimp here.
- Kosher salt and black pepper: Kosher salt dissolves better than table salt and doesn't leave gritty surprises.
- Fresh rosemary: If you can find it, use it—the smell alone while they bake is half the joy. Dried works, but use half the amount.
- Garlic powder: A quiet backbone that keeps things savory without overpowering the rosemary.
- Parmesan cheese: Freshly grated melts and adheres better than pre-shredded, which contains anti-caking agents that can make it grainy.
- Fresh parsley: Optional but worth the sprinkle for color and a hint of brightness.
Instructions
- Heat your oven first:
- Set it to 425°F and let it come to temperature while you prep. A hot oven is what gives you those crispy edges that make these wedges worth making.
- Cut and season:
- Scrub your potatoes and cut them into wedges—aim for pieces about the size of your thumb. In a large bowl, toss them with olive oil, salt, pepper, rosemary, and garlic powder until every wedge has a light coating of herbs.
- Arrange on the sheet:
- Spread them in a single layer with the cut side facing down. This flat surface against the hot pan is what creates that golden, crispy bottom you're after.
- Bake with a flip:
- Slide them into the oven for about fifteen minutes, then flip them over. Let them go another fifteen to twenty minutes until the edges are deep golden and the insides are tender when you pierce them with a fork.
- The Parmesan moment:
- As soon as they come out of the oven, while they're still steaming, sprinkle the grated Parmesan over the top and toss gently. The heat will soften it slightly and help it stick to every surface.
- Serve immediately:
- Transfer to a serving platter, add a small handful of fresh parsley if you like, and get them to the table while they're still warm and crispy.
Save There was a moment during the pandemic when making these became part of my Friday evening routine, a small ritual that made the week feel normal again. Somehow, a sheet of potato wedges became comfort in its purest form.
Flavor Variations Worth Trying
These wedges are a blank canvas if you want them to be. I've added smoked paprika for a subtle depth, tossed in some chili flakes for heat, and even tried a sprinkle of nutritional yeast when I wanted something different but still vegetarian. The beauty of them is that the potato and rosemary base is strong enough to handle whatever you throw at it.
Sides and Sauces That Make Sense
Wedges like this don't need much, but they do appreciate good company. A garlicky aioli is the obvious choice, but I've also served them with a simple sour cream and chive dip, a spicy ketchup, or even a yogurt-based cucumber sauce when I wanted something lighter. The Parmesan is salty enough that they stand alone if you want them to.
Making Them Ahead and Storing
You can cut and soak the potatoes several hours in advance, which makes assembly faster when you're ready to bake. Leftovers stay crispy for a couple of days in an airtight container, and reheating them in a 350°F oven for about ten minutes brings back most of their crispness if you can resist eating them straight from the cooling rack.
- Pat the soaked potatoes completely dry before seasoning—any excess moisture steams them instead of crisping them.
- If you're cooking for a crowd, doubling the recipe works fine; just use two baking sheets and rotate them halfway through.
- Serve them straight from the oven while they're at their crispiest and warmest.
Save These wedges remind me that the best food doesn't need to be complicated or fussy. Sometimes it's just good potatoes, good herbs, and the willingness to make something simple taste like you actually know what you're doing.
Recipe FAQ
- → How do I make the wedges crispy?
Soaking potatoes in cold water for 30 minutes before baking removes excess starch. Pat them dry thoroughly, toss with oil, and bake cut side down to maximize crispiness.
- → Can I use dried rosemary instead of fresh?
Yes, dried rosemary works fine. Use half the amount of dried herb compared to fresh to maintain balanced flavor.
- → What temperature is best for baking potato wedges?
Baking at 425°F (220°C) provides the right heat to achieve crisp edges while keeping the inside tender.
- → How should I add Parmesan cheese?
Sprinkle freshly grated Parmesan immediately after baking while wedges are hot so the cheese melts slightly and coats evenly.
- → Are these wedges gluten-free and vegetarian?
Yes, made with simple ingredients like potatoes, rosemary, and Parmesan, these wedges suit gluten-free and vegetarian diets. Check Parmesan type for strict vegetarian compliance.