Rosemary Parmesan Potato Wedges (Print Version)

Golden potato wedges tossed with fragrant rosemary and Parmesan for a flavorful, crisp bite.

# What to Use:

→ 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)
06 - ½ teaspoon garlic powder

→ Finish

07 - ½ cup freshly grated Parmesan cheese
08 - 1 tablespoon chopped fresh parsley (optional, for garnish)

# How to Prepare:

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

# Expert Advice:

01 -
  • They're impossibly crispy on the outside while staying fluffy inside, with barely any effort required.
  • Fresh rosemary makes your kitchen smell like a fancy restaurant, but you're just standing in your pajamas.
  • Parmesan melts into the wedges hot off the oven, so you get that salty, umami punch in every single bite.
02 -
  • Pat your potatoes completely dry after rinsing, because any surface moisture creates steam instead of crispiness.
  • If you soak the cut wedges in cold water for 30 minutes before seasoning and baking, you'll remove excess starch and get even more dramatic crispiness—this was a game-changer for me.
03 -
  • Cut your potatoes just before cooking so they don't brown; if you need to prep ahead, store them submerged in cold water and pat dry before seasoning.
  • The Parmesan works best if you grate it yourself from a block because pre-grated cheese won't melt as smoothly, and that creamy coating is what makes these truly special.
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