Rosemary Parmesan Potato Wedges (Printable Version)

Crispy oven-baked potato wedges tossed with rosemary and Parmesan for a flavorful side dish or appetizer.

# What You 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)

# How-to Steps:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or lightly grease it.
02 - Toss potato wedges in a large bowl with olive oil, kosher salt, black pepper, rosemary, and garlic powder until evenly coated.
03 - Spread wedges cut side down in a single layer on the baking sheet to promote crispiness.
04 - Bake for 30 to 35 minutes, flipping halfway through, until edges are golden brown and crispy.
05 - Immediately transfer potatoes to a bowl and gently toss with grated Parmesan cheese to coat while hot.
06 - Place on a serving platter, garnish with fresh parsley if desired, and serve warm.

# Expert Advice:

01 -
  • They crisp up beautifully in the oven without any deep frying mess or splatter.
  • The fresh rosemary flavor is genuine and herbaceous, not the dusty rosemary you get from old spice jars.
  • Parmesan melts into every edge and corner, making them taste like someone spent hours on them when you spent forty minutes.
02 -
  • Soaking your cut potatoes in cold water for thirty minutes before baking removes excess starch and gives you noticeably crispier wedges—I learned this the hard way after a batch turned out a bit soft.
  • Don't move them around on the baking sheet before the halfway point; let them sit and develop that golden crust on the bottom first.
03 -
  • Cutting your wedges roughly the same size ensures they finish cooking at the same time—uneven pieces lead to some being soft while others are overdone.
  • Fresh Parmesan cheese, grated by hand just before baking, makes a noticeable difference in flavor and texture compared to anything pre-packaged.
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