Rosemary Parmesan Potato Wedges (Print View)

Golden crispy potato wedges infused with rosemary and Parmesan for a savory side or appetizer.

# Components:

→ 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 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine potato wedges, olive oil, kosher salt, black pepper, rosemary, and garlic powder, tossing until evenly coated.
03 - Spread the seasoned potato wedges in a single layer on the prepared baking sheet with the cut side down to maximize crispiness.
04 - Bake for 30 to 35 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the edges.
05 - Remove the hot potato wedges from the oven and immediately sprinkle with grated Parmesan cheese. Toss gently to coat evenly.
06 - Transfer the potato wedges to a serving platter. Garnish with fresh parsley if desired and serve hot.

# Expert Advice:

01 -
  • They come out with an impossibly crispy exterior while staying tender inside, no frying required.
  • Fresh rosemary and Parmesan create this umami depth that makes people ask for the recipe before they've even finished eating.
  • The whole thing takes less time than most people spend scrolling through cooking videos.
02 -
  • If your potatoes end up steaming instead of crisping, you probably crowded the pan—give them space and they'll reward you with crunch.
  • The Parmesan must go on while the wedges are piping hot, or it won't adhere and melt properly, so don't let them cool.
  • Soaking potato wedges in cold water for 30 minutes before baking removes excess starch and gives you even crispier results.
03 -
  • Cut your potatoes to roughly the same size so they cook evenly—thinner wedges on the outside, thicker towards the center is the sweet spot.
  • Don't skip the parchment paper; it makes cleanup effortless and prevents sticking without needing extra oil.
  • Fresh rosemary is worth seeking out for this recipe, but if you only have dried, use about half the amount and don't regret it.
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