Pin It There's something about the smell of rosemary hitting a hot oven that instantly makes a kitchen feel like home. I discovered these wedges on a weeknight when I was searching for something crispy and satisfying but didn't want to fuss with complicated techniques. The combination of fragrant herbs and salty Parmesan turned out to be exactly what I needed—simple enough for a Tuesday dinner, impressive enough to serve when friends dropped by. Now they're the first thing I make when someone asks what's for dinner.
I remember serving these at a casual dinner party where someone brought a temperamental sourdough that turned out a little dense, and these wedges absolutely saved the meal. Everyone reached for them first, and I watched someone's face light up when they bit into one still warm from the pan. It was one of those moments where I realized how a thoughtful side dish can become the thing people actually remember about dinner.
Ingredients
- Russet potatoes: Medium-sized ones give you the best ratio of crispy exterior to creamy interior—avoid tiny potatoes that cook too fast and large ones that stay undercooked in the middle.
- Olive oil: Just enough to coat evenly so every surface can make contact with the hot baking sheet; this is what creates the crust.
- Kosher salt and black pepper: Season as you go, not just at the end—the salt needs time to draw out moisture and help crisp the outside.
- Fresh rosemary: If you use dried, cut the amount in half because dried rosemary is more concentrated and can become bitter if overused.
- Garlic powder: A pinch that adds savory depth without overwhelming the herbal notes of the rosemary.
- Freshly grated Parmesan cheese: Pre-grated varieties have cellulose to prevent clumping, which means they don't melt and cling to the potatoes the same way—worth the thirty seconds to grate it fresh.
- Fresh parsley: Optional, but it adds a bright green finish and a hint of freshness that balances the richness of the Parmesan.
Instructions
- Heat your oven properly:
- Get it to 425°F before anything else—a properly preheated oven is the difference between limp potatoes and actually crispy ones. Line your baking sheet with parchment paper so cleanup is effortless and nothing sticks.
- Coat the potatoes evenly:
- In a large bowl, toss the wedges with olive oil, salt, pepper, rosemary, and garlic powder until every piece is glistening. This is where you can taste and adjust—salt a little more if your potatoes taste flat.
- Arrange for maximum crispiness:
- Spread them in a single layer with the cut side down touching the hot pan. This direct contact with the baking sheet is what creates that golden crust you're after.
- Bake and flip halfway:
- After about 15-17 minutes, flip them so the other side gets its turn at the heat. They should be turning golden around the edges when you flip.
- Finish at the peak of heat:
- Pull them out when they're deep golden brown and crispy, usually around 30-35 minutes total. Immediately sprinkle the hot wedges with freshly grated Parmesan—the residual heat melts it slightly so it clings to the potatoes instead of sliding off.
- Serve without delay:
- Transfer to a serving platter while they're still warm and crispy. Garnish with fresh parsley if you have it, and get them to the table before they cool down and lose their texture.
Pin It These wedges have a way of becoming the centerpiece of a meal in the most unexpected way. What started as a side dish has turned into something people specifically request, the kind of simple food that proves you don't need complexity to create something genuinely delicious.
The Secret to Crispiness
The real magic happens in the marriage between oil, direct heat, and proper spacing on your baking sheet. When you crowd the pan or use too little oil, you're essentially steaming the potatoes instead of roasting them—they'll soften but never crisp. I learned this the hard way by trying to fit too many wedges on one pan and getting disappointed results. Now I use two pans if I have to rather than compromise on space, because those few minutes of extra oven time are worth it for the texture you get.
Variations and Add-Ons
Once you nail the base recipe, there's room to play without losing what makes it special. I've experimented with adding smoked paprika for depth, a pinch of chili flakes for heat, or even a whisper of lemon zest grated right over the warm wedges. The rosemary is strong enough to anchor any of these additions without getting lost, so you can adapt based on what you're serving them alongside or what you're in the mood for.
Pairing and Serving Ideas
These wedges work beautifully as a side to grilled chicken or fish, or they can be the star of a vegetarian spread alongside salads and dips. I've also served them alongside roasted vegetables when I wanted an all-vegetables meal that felt substantial and satisfying. They pair particularly well with cooling condiments like garlic aioli, sour cream, or even good ketchup for those who prefer simplicity.
- Make a garlic aioli by whisking together mayonnaise, minced raw garlic, and a squeeze of lemon for a creamy dipping sauce that complements the crispy texture.
- Serve alongside a simple arugula salad dressed with lemon and olive oil to balance the richness of the Parmesan.
- Double the recipe if you're cooking for a group—they disappear faster than you'd expect, and any leftovers reheat surprisingly well in a low oven.
Pin It These wedges remind me why I love cooking—it's not about impressing anyone with technique, it's about creating something warm and craveable that brings people back to the table. They're proof that the best recipes are often the simplest ones, made better by a little attention to the details that matter.
Recipe Questions & Answers
- → How do I achieve crispier potato wedges?
Soak the cut potato wedges in cold water for 30 minutes, then pat them dry before baking. This removes excess starch and helps them crisp up better in the oven.
- → Can I use dried rosemary instead of fresh?
Yes, about half the amount of dried rosemary can be used. It should be finely crushed to release more flavor.
- → What type of potatoes work best for wedges?
Russet potatoes are ideal as they bake up crispy on the outside while staying fluffy inside.
- → When should I add the Parmesan cheese?
Sprinkle the Parmesan immediately after baking while the wedges are hot, so it melts slightly and adheres well.
- → Are there good seasoning variations to try?
Smoked paprika or chili flakes can add a spicy kick, and fresh parsley adds a bright herbal note as garnish.