Save There's something almost magical about the moment potato wedges hit a hot oven and the kitchen fills with that golden, savory aroma. I discovered this particular combination on a Tuesday evening when I had exactly four potatoes left and some fresh rosemary from my garden that was getting a bit wild. The Parmesan was an afterthought, honestly—something I grabbed while the wedges were still steaming—but the way it melted into those crispy edges changed everything.
My neighbor called it "fancy fries" the first time I made them for a impromptu backyard gathering, and somehow that stuck. What started as a casual side became the thing people actually remembered, the one someone asked me to bring to the next potluck. It's funny how the simplest dishes often become the ones that matter most.
Ingredients
- Russet potatoes: Four medium ones, scrubbed and cut into wedges—they have the right starch content to get properly crispy on the outside while staying fluffy within.
- Olive oil: Two tablespoons, enough to coat everything evenly without making them greasy or soggy.
- Kosher salt: One teaspoon, because it dissolves more gradually than table salt and seasons more evenly.
- Freshly ground black pepper: Half a teaspoon for subtle heat that doesn't overpower the rosemary.
- Fresh rosemary: One and a half teaspoons finely chopped, or three-quarters teaspoon if you're using dried—fresh is brighter, but dried won't disappoint you.
- Garlic powder: Half a teaspoon to add depth without the moisture of fresh garlic, which can prevent crispiness.
- Freshly grated Parmesan cheese: Half a cup—grate it yourself if you can, because pre-grated versions are coated with anti-caking agents that won't melt quite right.
- Fresh parsley: One tablespoon chopped, optional, but it adds a little color and a final bright note.
Instructions
- Get your oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper or a light grease. This temperature is just hot enough to brown the outside while cooking through the inside without burning anything.
- Coat the wedges:
- In a large bowl, toss the potato wedges with the olive oil, salt, pepper, rosemary, and garlic powder until every piece is evenly coated. Don't rush this—take a moment to make sure nothing's hiding dry.
- Arrange on the sheet:
- Spread them in a single layer with the cut side down, which is the secret to getting that golden, crispy edge. A little touching is fine, but they shouldn't be crowded.
- Bake and flip:
- Slide the sheet into the oven for 30 to 35 minutes, and flip everything halfway through so both sides get equal time on the heat. You'll know they're ready when the edges are deeply golden and a fork slides through easily.
- Add the Parmesan:
- Pull them straight from the oven while they're still hot and immediately sprinkle the freshly grated Parmesan over everything. The heat will start melting it right away, creating this salty, savory coating.
- Serve:
- Transfer to a serving platter, scatter the parsley on top if you like, and get them to the table while they're still warm. Cold potato wedges are nobody's friend.
Save The moment someone said these were "better than the fries at that place downtown," I realized that cooking doesn't need to be complicated to be meaningful. These wedges taught me that sometimes the best food is just the right ingredients treated with attention and respect.
The Crispiness Secret
Getting that perfect crispy exterior is about respecting your oven's heat and not fighting it. Once you've tossed everything in olive oil and seasonings, the real work is done—the oven takes it from there. I learned this by over-tossing a batch halfway through and accidentally steaming them back to softness. Now I trust the process and flip them only once.
Why Rosemary and Parmesan Work
These two ingredients have this beautiful history together in Italian cooking, and potato wedges are the perfect modern canvas for them. The rosemary brings something almost piney and herbaceous, while the Parmesan adds this savory, salty complexity that makes you want just one more bite. It's not fancy, but it feels intentional, like someone who cares made this for you.
Variations and Serving Ideas
Once you've mastered the basic version, the fun really begins. I've added smoked paprika for a subtle smokiness, thrown in chili flakes for heat, and even tried a dusting of garlic powder mixed with the Parmesan. These wedges work as a side dish, an appetizer, or honestly, just as the main event if you're not feeling fussy about dinner.
- Serve them with a simple garlic aioli or a bright lemon dip for something more refined.
- A dollop of sour cream mixed with fresh chives turns them into something even more indulgent.
- Ketchup works perfectly if you're going for pure comfort.
Save These rosemary Parmesan potato wedges have become my go-to whenever I need something that feels special but doesn't require special skills. They're the kind of dish that reminds you why cooking can be one of life's quietest pleasures.
Recipe FAQ
- → How do I achieve crispy potato wedges?
Soaking the cut wedges in cold water before baking removes excess starch, helping to create a crispier texture. Baking at a high temperature and flipping halfway ensures even browning.
- → Can I use dried rosemary instead of fresh?
Yes, dried rosemary can be used in smaller quantities. It provides a subtler flavor but still complements the potatoes well.
- → What type of potatoes work best for wedges?
Russet potatoes are ideal due to their starchy content that crisps nicely on the outside while staying fluffy inside.
- → Is Parmesan necessary for flavor?
Parmesan adds a savory, nutty finish that enhances the wedges, but you can omit or replace it with another hard cheese if preferred.
- → How can I add a spicy kick to these wedges?
Incorporate spices like smoked paprika or chili flakes into the seasoning mix to introduce heat and depth of flavor.