Rosemary Parmesan Potato Wedges (Printable)

Oven-baked potato wedges seasoned with rosemary and Parmesan for a crispy, flavorful side dish.

# Ingredient List:

→ 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)

# Directions:

01 - Set the oven to 425°F and prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
02 - In a large bowl, toss the potato wedges with olive oil, kosher salt, black pepper, rosemary, and garlic powder until thoroughly coated.
03 - Lay the wedges in a single layer on the baking sheet, placing them cut side down to maximize crispiness.
04 - Bake for 30 to 35 minutes, turning the wedges halfway through to ensure even browning until edges are golden and crisp.
05 - Remove wedges from oven and immediately sprinkle with grated Parmesan cheese, tossing gently to coat evenly.
06 - Transfer wedges to a serving dish, garnish with fresh parsley if desired, and serve hot.

# Expert Suggestions:

01 -
  • They hit that perfect crunch-to-tender ratio without any deep frying or special equipment.
  • The Parmesan crisps up in the residual heat from the oven, creating those addictive little golden bits you can't stop eating.
  • Rosemary's boldness means you don't need complicated flavor layering—it does the heavy lifting on its own.
02 -
  • Don't skip patting the potatoes dry after cutting them—excess moisture is the enemy of crispiness and will steam them instead of roasting them.
  • If you're using dried rosemary instead of fresh, use only three-quarters of a teaspoon because it's much more potent and can taste dusty if you overdo it.
03 -
  • Soak the cut potatoes in cold water for 30 minutes before baking if you want extra-crispy edges—the starch removal helps them crust up faster and more dramatically.
  • Add the Parmesan while the wedges are still steaming hot so it melts slightly and actually adheres to the potatoes instead of sliding off when you move them to a plate.
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