Pin This There's something about the smell of rosemary hitting hot potatoes that stops me mid-conversation every single time. Years ago, I was trying to impress someone at a casual dinner, and I ditched the complicated appetizer plans for something dead simple—just wedges, some herbs I found in the garden, and whatever cheese was in the fridge. Twenty minutes later, they were gone. That's when I realized the best dishes aren't about showing off; they're about letting good ingredients speak for themselves.
I made these for a potluck once where everyone brought their signature dish—you know the type. Mine got demolished before the main course arrived, and someone asked for the recipe while still chewing. That's when I knew I'd stumbled onto something genuinely craveable, not just technically sound.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into wedges: Russets have the starch content and texture that gets you that perfect tender-inside, crispy-outside balance—waxy potatoes won't give you the same satisfying crunch.
- 2 tablespoons olive oil: Enough to coat without making them greasy; I've learned this through a few soggy batches.
- 1 teaspoon kosher salt: Kosher grains are bigger, so you taste them as little flavor bursts rather than a uniform salty coating.
- ½ teaspoon freshly ground black pepper: Freshly ground makes all the difference—pre-ground tastes like dust in comparison.
- 1½ teaspoons fresh rosemary, finely chopped (or ¾ teaspoon dried): Fresh is brighter and more fragrant, but dried works when that's what you've got; just use half the amount.
- ½ teaspoon garlic powder: This sneaks in umami that makes people ask what your secret ingredient is.
- ½ cup freshly grated Parmesan cheese: Grate it yourself if you can—the pre-shredded stuff has anti-caking agents that prevent it from melting into that beautiful golden crust.
- 1 tablespoon chopped fresh parsley (optional): The green flecks make it look like you care, and honestly, they add a tiny brightness that feels intentional.
Instructions
- Get your oven ready:
- Heat to 425°F and line your baking sheet with parchment or a light grease. This step matters because you want the heat ready to hit those potatoes the moment they land on the pan.
- Coat the wedges:
- Toss potatoes with oil, salt, pepper, rosemary, and garlic powder in a large bowl until every piece is glistening and fragrant. The coating is what transforms them from plain to craveable.
- Arrange them right:
- Spread wedges in a single layer with the cut side down—this flat surface gets the direct heat that creates the crispy bottom you're after. Don't crowd the pan.
- Bake with a flip:
- Bake for 30–35 minutes, flipping halfway through so both sides turn golden brown and the edges get crispy. You'll know they're done when they're fork-tender inside but have that satisfying crunch outside.
- Finish hot:
- The moment they come out of the oven, sprinkle the Parmesan on while they're still steaming—the heat helps it stick and creates little melted pockets. Toss gently so it coats evenly.
- Serve immediately:
- Transfer to a platter, add parsley if you like, and get them to the table while they're still warm and at their crispiest.
Pin This Someone once told me that the mark of a good cook isn't fancy technique—it's knowing when to leave well enough alone. These wedges taught me that. They're a reminder that sometimes the most satisfying meals are the simplest ones, made with attention and respect for what you're cooking.
Making Them Extra Crispy
The soaking trick is a game-changer if you want that almost-chip-like crispiness on the outside. I learned this by accident when I prepped potatoes the night before and forgot about them in a bowl of water. The next day, they came out crispier than any batch I'd made on purpose. The cold water pulls out starches, and when you bake them, there's less moisture to turn to steam, which means more crispiness and less sogginess.
Flavor Variations Worth Trying
Rosemary and Parmesan is the classic, but I've turned these wedges into about a dozen different things depending on what I have and what I'm craving. Smoked paprika adds a campfire quality, while a pinch of chili flakes brings heat that pairs oddly well with the Parmesan. I've even tried za'atar for something herbaceous and tangy, and it was revelatory. The base technique doesn't change—you're just swapping the seasonings around.
What to Serve Them With
Honestly, these are fine on their own, but a good aioli or even just ketchup takes them somewhere special. I've served them alongside grilled chicken, tossed them into salads for crunch, and eaten them cold the next day straight from the fridge. They work as a side, an appetizer, a snack, or the main event if you're hungry enough.
- Garlic aioli is the move if you want something creamy and garlicky to dip into.
- Smoked paprika sour cream is my lazy shortcut that tastes anything but.
- A squeeze of lemon juice right before eating brightens everything up.
Pin This These wedges are proof that you don't need a complicated recipe to make something worth remembering. Keep them simple, pay attention, and let the good ingredients do the work.
Recipe FAQ
- → How do I make the wedges extra crispy?
Soak the potato wedges in cold water for 30 minutes before baking, then pat them dry thoroughly to remove excess moisture.
- → Can I use dried rosemary instead of fresh?
Yes, use about half the amount if substituting dried rosemary for fresh to maintain a balanced flavor.
- → What is the best way to evenly coat the wedges with seasoning?
Toss the potato wedges in a large bowl with olive oil and spices until all pieces are evenly coated before baking.
- → Can I prepare this dish gluten-free?
Yes, these wedges are naturally gluten-free when using gluten-free seasonings and Parmesan cheese.
- → What sides or dips pair well with these potato wedges?
Garlic aioli, ketchup, or smoky paprika dips complement the rosemary and Parmesan flavors excellently.