Rosemary Parmesan Potato Wedges (Print version)

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

# 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)

# How to Make:

01 - Set oven temperature to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine potato wedges with olive oil, kosher salt, black pepper, rosemary, and garlic powder, coating evenly.
03 - Spread the seasoned potato wedges in a single layer on the prepared baking sheet, placing the cut side down for optimal crispness.
04 - Bake for 30 to 35 minutes, turning the wedges halfway through the cooking time, until edges are golden brown and crisp.
05 - Remove hot wedges from oven and immediately sprinkle with grated Parmesan cheese. Toss gently to coat evenly.
06 - Transfer to a serving platter, garnish with fresh parsley if desired, and serve hot.

# Expert tips:

01 -
  • They turn crispy on the outside while staying tender inside, no deep fryer required.
  • Fresh rosemary transforms these from basic potatoes into something restaurant-worthy that takes less than an hour.
  • The Parmesan hits hardest when the wedges are still steaming, creating this melted-cheese moment that makes everything taste better.
02 -
  • Soaking potato wedges in cold water for 30 minutes before baking removes excess starch and creates an impossibly crispy exterior—I learned this the hard way after many soft-wedged batches.
  • Patting them completely dry afterward is non-negotiable or the oil won't adhere evenly and you'll get patchy browning instead of that gorgeous golden coverage.
03 -
  • The Parmesan won't melt properly if it's cold or pre-grated with anti-caking agents, so grate it fresh and add it to hot wedges.
  • If you're making these ahead, reheat them in a 350°F oven for five minutes instead of the microwave to restore their crispiness.
Go back