Pin it There's something about the smell of rosemary hitting hot potatoes that stops me mid-everything. I wasn't even planning to make these wedges one random Tuesday afternoon—I'd grabbed a handful of fresh rosemary from the garden while waiting for the oven to heat up, and suddenly I couldn't imagine making them any other way. The Parmesan melts just slightly into the warmth, creating these pockets of savory richness that feel almost decadent for something so simple.
I made these for my brother's surprise dinner last month, and he actually paused mid-bite to ask what I'd done differently. It was just these wedges and some grilled chicken, but somehow the whole meal felt elevated. That's when I realized these aren't just a side dish—they're the thing people actually remember.
Ingredients
- Russet potatoes: Four medium ones give you plenty of surface area for crisping. I scrub them under cold water and cut them into thick wedges—thin ones dry out, too-thick ones stay starchy inside.
- Olive oil: Two tablespoons coat everything evenly without making them greasy. Good quality oil matters here since there's nowhere to hide.
- Kosher salt: One teaspoon, but taste as you go because the Parmesan adds salt too.
- Freshly ground black pepper: Half a teaspoon keeps things from tasting dusty like old pantry spice.
- Fresh rosemary: A tablespoon and a half of the fresh stuff, finely chopped. Dried works in a pinch—use three-quarters teaspoon—but fresh rosemary's essential oils are what make your kitchen smell like a Tuscan dream.
- Garlic powder: Just half a teaspoon, which might seem small until you realize it's doing the heavy lifting of flavor.
- Freshly grated Parmesan cheese: Half a cup, and please grate it yourself. Pre-grated Parmesan has anti-caking agents that prevent it from melting properly.
- Fresh parsley: Optional but the green color at the end catches the light and makes everything look intentional.
Instructions
- Heat your oven and prepare the pan:
- Get that oven to 425°F and line your baking sheet with parchment paper—it saves cleanup and prevents sticking. I've learned this matters more than it seems.
- Toss everything together:
- In a large bowl, combine the olive oil, salt, pepper, rosemary, and garlic powder with your potato wedges. Use your hands to make sure every piece gets coated—you want the rosemary visible on all the surfaces.
- Spread and position:
- Lay the wedges cut-side down on your baking sheet. This flat side creates the crispiest edge, and that's where the magic happens.
- Bake with a flip:
- Bake for 30 to 35 minutes, flipping halfway through. You're looking for golden-brown edges and a faint char on the flat sides. The kitchen will smell absolutely incredible around minute 25.
- Add the Parmesan while hot:
- This is crucial—sprinkle the cheese over the wedges the second they come out of the oven when they're still steaming. The residual heat makes it melt into the crevices instead of sitting on top like decoration.
- Finish and serve:
- A light toss with fresh parsley if you have it, then get them to the table while they're hot. Cold rosemary Parmesan wedges are fine, but they're transcendent warm.
Pin it My neighbor came over during a Friday night dinner, took one bite, and I watched her eyes close like she was thinking about something important. Later she admitted she'd been craving potatoes her grandmother made, and these somehow reminded her of that feeling. Food shouldn't do that, but these somehow do.
The Rosemary Question
Fresh versus dried comes up every time I make these, and the honest answer is that fresh rosemary is worth seeking out. Dried rosemary can taste like pine needles if you're not careful, but fresh rosemary has these sweet, almost citrusy notes that bloom when they hit the heat. If you're using dried, chop it finely and add it early so it rehydrates slightly from the oil.
What Makes Them Actually Crispy
The real trick isn't the temperature or the oil—it's the cut-side-down positioning and that halfway flip. You're essentially creating two opportunities for crisping: the flat side gets caramelized against the hot pan, and the flipped round sides get exposed heat. Some people skip the flip, and their wedges turn out fine, but they're missing the difference between good and memorable.
Beyond the Basics
Once you've mastered the foundation, these wedges become a blank canvas for your mood. I've dusted them with smoked paprika when I wanted something warm and complex, scattered chili flakes when I needed heat, and even tried everything bagel seasoning when I was feeling experimental. They pair beautifully with garlic aioli if you want something creamy, or ketchup if you want to feel like a kid again.
- Smoked paprika or chili flakes work beautifully if you want to add a different dimension.
- Make the garlic aioli from scratch because it transforms these wedges from side dish to centerpiece.
- Serve them immediately because the texture shift between hot and room-temperature is worth respecting.
Pin it These rosemary Parmesan wedges have become the thing I make when I want to feel like I'm taking care of people. They're that perfect intersection of simple enough to not stress over and special enough that someone remembers it later.
Recipe FAQs
- → How do I achieve extra crispy potato wedges?
Soak the potato wedges in cold water for 30 minutes before baking, then pat dry thoroughly to remove excess starch, ensuring crispiness.
- → Can I use dried rosemary instead of fresh?
Yes, use about half the amount of dried rosemary to match the flavor intensity of fresh rosemary.
- → What is the best baking temperature for these wedges?
Preheat your oven to 425°F (220°C) for optimal roasting, creating a crispy exterior and tender inside.
- → Can I add extra spices to enhance flavor?
Adding smoked paprika or chili flakes can provide a smoky or spicy kick, complementing the rosemary and Parmesan.
- → Is Parmesan added before or after baking?
Sprinkle freshly grated Parmesan immediately after baking, tossing the hot wedges gently to coat and melt the cheese slightly.
- → What sides pair well with these potato wedges?
These wedges go well with garlic aioli, ketchup, or fresh green salads for a balanced meal.