Rosemary Parmesan Potato Wedges (Printable)

Crispy oven-baked potato wedges with rosemary and Parmesan, ideal for a flavorful side or appetizer.

# 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
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 oven to 425°F. Line a large baking sheet with parchment paper or grease lightly.
02 - In a large bowl, toss potato wedges with olive oil, kosher salt, black pepper, rosemary, and garlic powder until evenly coated.
03 - Spread potato wedges in a single layer on prepared baking sheet with cut side down to maximize crispiness.
04 - Bake for 30 to 35 minutes, flipping halfway through, until wedges are golden brown and crispy on the edges.
05 - Remove from oven and immediately sprinkle wedges with Parmesan cheese. Toss gently to coat evenly.
06 - Transfer to serving platter, garnish with chopped parsley if desired, and serve hot.

# Expert Suggestions:

01 -
  • They're ridiculously crispy outside but tender inside, which sounds simple until you nail it and realize you've made something better than takeout.
  • Rosemary and Parmesan together hit a flavor note that feels elegant without demanding you spend hours in the kitchen.
  • Once you've made these, they become the side dish everyone asks for, the one that makes you look like you actually know what you're doing.
02 -
  • Cut side down matters—those flat surfaces touching the sheet is what creates the crispy crust you're actually after, so don't get lazy about arrangement.
  • Adding the Parmesan while everything is hot is non-negotiable; if you wait, it'll just slide off and you'll have failed at the one elegant thing this recipe asks of you.
03 -
  • Parmesan is the last thing that touches these wedges because its job is to add flavor and texture at the very end—adding it earlier and baking it on changes how it contributes to the dish.
  • If you're serious about crispiness, cutting the potatoes to roughly the same thickness makes the difference between perfectly done and some pieces shriveled while others are still soft inside.
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