Rosemary Parmesan Potato Wedges (Printable Version)

Golden potato wedges baked with rosemary and Parmesan for a crispy, flavorful side dish.

# Components:

→ 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)

# Method 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, salt, pepper, rosemary, and garlic powder until evenly coated.
03 - Spread the potatoes in a single layer on the prepared baking sheet, cut side down for maximum crispiness.
04 - Bake for 30 to 35 minutes, flipping halfway through, until golden brown and crispy on the edges.
05 - Remove from the oven and immediately sprinkle the hot wedges with Parmesan cheese. Toss gently to coat.
06 - Transfer to a serving platter, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside and creamy inside, the kind of texture that doesn't happen by accident but feels effortless.
  • The rosemary flavor is herbaceous without being overwhelming, and the Parmesan adds a savory depth that makes people ask for the recipe.
  • Forty-five minutes total and you're done—perfect for weeknight dinners or impressing people without stress.
02 -
  • If your potatoes release too much moisture, they'll steam instead of crisp—pat them dry after cutting if they seem wet, and don't skip the thirty-minute soak in cold water if you have time, which draws out starch and gives you maximum crunch.
  • Adding the Parmesan to hot wedges is essential; if you wait until they cool, it won't melt and adhere the way it should, and you'll get a very different texture.
03 -
  • Use parchment paper instead of greasing the pan—it prevents sticking and makes cleanup about a thousand times easier.
  • If your Parmesan clumps when you add it to the hot potatoes, toss quickly and gently; the residual heat will finish melting it even off the heat.
Return