Save My friend Sarah showed up one Sunday with a bag of fingerlings and an insistent belief that oven-baked wedges could rival anything from a pub. I was skeptical until the rosemary hit the hot oil—that green, almost peppery aroma filling the kitchen made me a believer. We laughed watching them crisp up in the oven, golden and crackling, and when that shower of Parmesan hit them fresh from the heat, something clicked. It wasn't fancy, just honest food that somehow tasted like Sunday afternoons and good company.
The first time I served these at a dinner party, I was nervous about getting them crispy enough. My hands were shaking a little as I pulled them from the oven, but when my neighbor took a bite and closed his eyes, that's when I knew I'd done something right. He asked for the recipe before dessert, which felt like winning.
Ingredients
- Russet potatoes: Four medium ones give you enough heft and starch to get properly crispy. Don't get tempted by waxy potatoes—they won't give you that shattering edge you're after.
- Olive oil: Two tablespoons is enough to coat without making them greasy, the key to that golden exterior.
- Kosher salt and black pepper: A teaspoon and half-teaspoon respectively, though honestly taste as you go because one person's salt is another's caution.
- Fresh rosemary: One and a half teaspoons chopped fine, or half a teaspoon of dried if that's what you've got—dried is actually more concentrated, so respect that difference.
- Garlic powder: Just half a teaspoon, enough to whisper rather than shout.
- Parmesan cheese: Half a cup, freshly grated, which makes all the difference because pre-grated stuff has anti-caking agents that change how it behaves on hot potatoes.
- Fresh parsley: A tablespoon for garnish, optional but it makes them look like you tried.
Instructions
- Heat your oven and prep the pan:
- Get your oven to 425°F and line a baking sheet with parchment paper if you have it, though greasing works too. A hot oven is crucial here—if you skip preheating, everything suffers.
- Toss the wedges with everything except the cheese:
- In a big bowl, throw your potato wedges with the olive oil, salt, pepper, rosemary, and garlic powder, making sure every piece gets coated. Don't be timid—use your hands to really work it in, and taste the seasoning mixture before you commit the potatoes.
- Arrange and bake:
- Spread them in a single layer on the sheet cut-side down, which sounds fussy but creates that gorgeous crispy surface. Bake for 30 to 35 minutes, flipping halfway through so the other side gets equal time.
- The finish:
- The moment they come out of the oven, while the wedges are still steaming, hit them with that freshly grated Parmesan. The heat will make it stick and soften slightly, creating something almost creamy against the crispy exterior.
Save One winter evening, I made these for my sister after she'd had a rough day at work, and she ate almost the entire batch sitting at my kitchen counter while we just talked. Nothing fancy, nothing that required skill—just warm, crispy potatoes that somehow made the conversation easier and the evening feel less heavy. That's when I realized these aren't really a side dish at all; they're comfort in the simplest form.
Getting the Crispiness Right
The secret to proper crispy edges is patience and single-layer spreading. If you crowd the pan, you're essentially steaming them, which sounds reasonable until you taste the difference. Your oven's actual temperature matters too—some run hot, some run cool, so after a few times you'll learn your machine's personality. Flipping halfway through isn't just for even cooking; it's what prevents the bottom from burning while the top softens. And honestly, a metal sheet conducts heat better than glass, so that detail might save you.
Why Rosemary Deserves the Spotlight
Fresh rosemary has this almost piney intensity that sounds intimidating but actually mellows beautifully with heat and salt. If you've only ever smelled it in passing, chopping it yourself and letting those oils coat your hands might change your mind about the whole herb. The fragrance while these bake is honestly part of the pleasure, filling your kitchen with something that says you're doing actual cooking.
Making Them Your Own
The foundation here is flexible enough for personality without falling apart. Smoked paprika adds depth, a pinch of chili flakes brings heat, and some people swear by a little garlic powder plus fresh lemon zest at the end. Think of this recipe as a template rather than a commandment, because the best version is the one that makes your kitchen smell like somewhere you want to be.
- A cold water soak for thirty minutes before baking pulls out starch and actually does create extra crispiness, but thoroughly pat them dry after or you'll trap steam.
- Garlic aioli, ketchup, or even a light sour cream with chives on the side turns these into something people remember.
- These are best eaten fresh and hot, but leftover wedges warmed gently in the oven come back almost new.
Save These wedges have become my answer to the question "what should I bring?" because they're foolproof once you understand the temperature and timing, and they genuinely make people happy. They're the kind of dish that asks so little of you but delivers something that tastes like you actually tried.
Questions & Answers
- → How do I achieve crispy potato wedges?
Soaking the cut potato wedges in cold water for 30 minutes removes excess starch, helping them crisp better when baked. Also, spreading them in a single layer and flipping halfway ensures even crispiness.
- → Can I use fresh rosemary instead of dried?
Yes, fresh rosemary enhances aroma more vibrantly than dried. Finely chopping fresh rosemary helps distribute its flavor evenly across the potatoes.
- → What’s the best way to evenly coat the wedges with seasoning?
Toss the wedges in a large bowl with olive oil and seasonings until fully coated. This ensures every piece absorbs the flavors and crisps uniformly.
- → When should Parmesan cheese be added?
Sprinkle freshly grated Parmesan immediately after baking while wedges are hot, so the cheese slightly melts and sticks to the surface.
- → Are these potato wedges suitable for gluten-free diets?
Yes, the ingredients used are naturally gluten-free, making them suitable for gluten-sensitive individuals.
- → Can these wedges be served as an appetizer?
Absolutely, their crispy texture and savory flavor make them an excellent choice for a side or appetizer, especially when paired with dipping sauces.