Rosemary Parmesan Potato Wedges (Printable Version)

Crispy oven-baked potato wedges flavored with rosemary and Parmesan for a delicious golden finish.

# 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 It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss potato wedges with olive oil, salt, black pepper, rosemary, and garlic powder until evenly coated.
03 - Spread potatoes 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 halfway through, until edges are golden brown and crispy.
05 - Remove from oven and immediately sprinkle hot wedges with Parmesan cheese. Toss gently to coat evenly.
06 - Transfer to serving platter, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • They're golden and crispy without deep frying, which means less guilt and more seconds.
  • Fresh rosemary transforms ordinary potatoes into something that tastes like you spent hours on them.
  • Ready in under an hour, yet impressive enough for company or just a really good Thursday night.
02 -
  • Soak wedges in cold water for 30 minutes before baking, then dry them thoroughly—this removes excess starch and gives you ridiculously crispy edges.
  • Don't skip the parchment paper; it prevents sticking and helps with even browning, and cleanup is so much easier.
  • If your Parmesan isn't sticking, the wedges might not be hot enough when you sprinkle it—timing is everything here.
03 -
  • Grate your own Parmesan fresh; it melts and adheres so much better than the pre-shredded version.
  • Cut your wedges roughly the same size so they bake evenly—thick and thin pieces will finish at different times and some will dry out.
  • If you don't have fresh rosemary, dried works fine at half the amount, though the flavor is more muted and less bright.
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