Rosemary Parmesan Potato Wedges (Printable version)

Golden potato wedges tossed with rosemary and Parmesan for a savory, crispy side dish or snack.

# 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

# Steps to follow:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss potato wedges with olive oil, kosher salt, black pepper, rosemary, and garlic powder until evenly coated.
03 - Spread potatoes in a single layer on the prepared sheet, placing cut side down to ensure crispiness.
04 - Bake for 30 to 35 minutes, flipping the wedges halfway through, until golden brown and crispy at the edges.
05 - Remove from oven and immediately sprinkle hot wedges with Parmesan cheese. Toss gently to coat evenly.
06 - Transfer to a serving dish, garnish with fresh parsley if desired, and serve warm.

# Expert tips:

01 -
  • They're impossibly crispy on the outside while staying tender inside, and nobody needs to know how easy they are to make.
  • Fresh rosemary makes your whole kitchen smell like a fancy restaurant without any of the fuss.
  • Gluten-free and naturally vegetarian, so you're never stuck scrambling for a side dish that works for everyone.
02 -
  • If your wedges come out soggy, they didn't have enough space on the baking sheet—crowding them is the most common mistake, and it kills the crispiness you're after.
  • Soaking potato wedges in cold water for 30 minutes before baking removes excess starch and makes them exponentially crispier, but you have to pat them completely dry afterward.
03 -
  • If you have time, soak your cut wedges in cold water for 30 minutes and dry them thoroughly—it sounds like an extra step, but the crispiness jump is absolutely worth it.
  • Don't toss the wedges with the Parmesan until they come out of the oven; heat melts the cheese onto them in a way that cold mixing never could.
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