Rosemary Parmesan Potato Wedges (Printable)

Oven-baked potato wedges with rosemary and Parmesan for a crispy, savory side dish.

# What You'll 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)

# How To Make It:

01 - Preheat the 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, kosher salt, black pepper, rosemary, and garlic powder until evenly coated.
03 - Spread the potato wedges in a single layer on the prepared baking sheet, placing cut side down for maximum crispiness.
04 - Bake for 30 to 35 minutes, flipping halfway through, until edges are golden brown and crispy.
05 - Remove wedges from the oven and immediately sprinkle with grated Parmesan. Toss gently to coat evenly.
06 - Transfer to a serving platter, garnish with fresh parsley if desired, and serve while hot.

# Expert Advice:

01 -
  • They're golden and crispy outside but stay tender inside, which takes maybe forty minutes and zero fuss.
  • Rosemary and Parmesan together create this savory depth that makes people ask for the recipe before they've even finished the first wedge.
02 -
  • Soak your potato wedges in cold water for thirty minutes before cooking and pat them completely dry, because starch dissolved in water and moisture are what stand between you and that perfect crispy edge.
  • The moment they come out of the oven is when you add the Parmesan—waiting even a minute means the cheese stays separated instead of slightly melting into the crevices.
03 -
  • Buy good Parmesan if you can, because it actually tastes like something instead of just tasting salty.
  • Don't crowd the baking sheet or they'll steam instead of roast—better to do two batches than squish them all on one.
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