Save There's something about the smell of rosemary hitting hot potato that just stops you in your tracks. I was trying to impress someone at a dinner party years ago, thought I'd do something fancier than usual, but honestly these wedges stole the show. The combination of crispy edges and that herbaceous warmth with melted Parmesan turned out to be exactly the kind of simple thing people actually want to eat.
My partner came home one evening while I was testing these, and the smell had filled the entire kitchen and hallway. They didn't even take off their coat before asking if they could try some. We ended up eating most of them standing at the counter with our hands, barely talking, just enjoying what was essentially dressed-up potatoes. That's when I knew this recipe had staying power.
Ingredients
- Medium russet potatoes: Four of them, scrubbed clean and cut into thick wedges that hold their shape through baking and give you that contrast between crispy edges and fluffy centers.
- Olive oil: Two tablespoons is the right amount to coat everything evenly without making them greasy, which is harder than it sounds.
- Kosher salt and black pepper: A teaspoon and half teaspoon respectively, though honestly taste as you go because some potatoes are thirstier than others.
- Fresh rosemary: Use one and a half teaspoons of the fresh stuff, chopped fine so it distributes evenly and doesn't burn. Dried works in a pinch but tastes like you're two steps removed from the original plant.
- Garlic powder: Half a teaspoon, which gives a whisper of garlic without overpowering the rosemary.
- Freshly grated Parmesan: Half a cup, and please grate it yourself because the pre-shredded stuff has anti-caking agents that stop it from melting right.
- Fresh parsley: Optional but nice for color and a little freshness at the end, about a tablespoon chopped.
Instructions
- Get your oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper. This matters more than you'd think because it prevents sticking and keeps the bottoms from browning too fast.
- Coat everything:
- Toss your wedges in a large bowl with the olive oil, salt, pepper, rosemary, and garlic powder until every piece looks shiny and seasoned. Don't be shy here—this is where the flavor happens.
- Arrange for success:
- Spread them out in a single layer on your baking sheet with the cut side down. They need room to breathe and that flat side needs direct contact with the hot sheet to get properly crispy.
- Bake and flip:
- Into the oven for 30 to 35 minutes, and flip them halfway through so both sides get golden. You'll know they're done when the edges are deep brown and a fork slides through the thickest part easily.
- Finish while hot:
- Pull them out and immediately sprinkle with that Parmesan while the wedges are still steaming. The heat helps it melt and stick instead of sliding off onto the pan.
- Serve it:
- Transfer to a platter, scatter parsley over top if you're using it, and bring them out while they're still warm.
Save Once at a potluck someone brought a fancy grain salad and homemade dressing, but three people went back for thirds of these wedges. There's something quietly satisfying about food that doesn't apologize for being simple and honest.
The Rosemary Question
Fresh rosemary is absolutely better here, but I won't pretend dried doesn't work. The difference is that fresh has a brightness to it, a green almost citrusy undertone, while dried leans more piney and concentrated. If you're using dried, use three-quarters of a teaspoon instead of one and a half because it's more potent. I've made these both ways and both disappear from the plate, which tells you something.
Why the Cut Side Down Matters
This took me a couple batches to understand. When you put the flat cut side directly on the hot baking sheet, you get a brown caramelized surface that's crispy enough to have texture. If you flipped them cut side up the whole time, you'd get softer wedges. The flip in the middle keeps the other side from sitting in its own steam.
Ways to Make Them Your Own
The rosemary and Parmesan foundation is solid enough that you can play with it. Smoked paprika adds a little depth and color without taking over. Red pepper flakes make them interesting if someone wants heat. Sometimes I've added a tiny bit of lemon zest right before serving and it brightens everything up.
- Toss them with garlic aioli or regular ketchup as a dipping sauce, both work better than you'd expect.
- Make sure your potatoes are a similar size so they all finish cooking at the same time, not some done and some still pale.
- These taste best served warm, but they're honestly not terrible cold the next day if you have leftovers, which is rare.
Save These wedges sit at that perfect intersection of easy and impressive, which is probably why they keep getting made. They're the kind of thing you can throw together on a Tuesday or serve at something fancier.