Save to Pinterest There's something about the smell of rosemary hitting a hot oven that makes me pause whatever I'm doing. Years ago, a friend brought a batch of herb-roasted potatoes to a casual dinner, and I watched people reach for them before anything else on the table. That moment stuck with me, so I started experimenting in my own kitchen, learning that the real trick wasn't complicated—just good potatoes, generous rosemary, and the patience to let them get properly crispy. Now these wedges are my go-to when I need something that feels both effortless and impressive.
I made these for a potluck once and brought them in a paper bag still warm, convinced they'd arrived soggy. But when I opened them up, they were still crackling. Everyone grabbed handfuls before I'd even set the bowl down, and someone asked me to email the recipe—which I then realized I'd never actually written down. That's when I knew this was worth documenting properly.
Ingredients
- Russet potatoes: Their starchy texture is what gives you that crispy exterior, and scrubbing them instead of peeling keeps the skins intact, which adds texture and nutrients.
- Olive oil: This is your vehicle for crispiness—it needs to coat every surface evenly, so don't be shy with it.
- Kosher salt and black pepper: Kosher salt dissolves better than table salt and gives a cleaner seasoning without that slightly bitter edge.
- Fresh rosemary: If you can find it, use fresh—dried works in a pinch, but fresh has a brightness that transforms the whole dish.
- Garlic powder: Just a touch here keeps things subtle and lets the rosemary be the star.
- Parmesan cheese: Freshly grated is genuinely non-negotiable; pre-grated has additives that prevent melting and clumping.
Instructions
- Get your oven ready and prep your workspace:
- Heat your oven to 425°F and line your baking sheet while it preheats. This takes the pressure off once you've got oily potatoes sitting around.
- Season the wedges with intention:
- Toss the potatoes in a large bowl with oil, salt, pepper, rosemary, and garlic powder, making sure each wedge gets a light coating. You want every surface touched by the seasonings.
- Arrange them for maximum contact:
- Spread the wedges cut-side down on your hot baking sheet—this is where the real crispy magic happens, with the flat side making direct contact with the heat.
- Let them bake with one midway flip:
- Bake for 30 to 35 minutes, flipping them halfway through so both sides turn golden brown and develop crispy edges. You'll know they're ready when they're golden and a fork pierces them easily.
- Finish with hot Parmesan:
- Pull them straight from the oven and sprinkle with freshly grated Parmesan while they're still steaming—the heat helps it adhere slightly and brings out its nutty flavor. A gentle toss ensures everything is coated.
- Serve immediately:
- Transfer to a platter, add fresh parsley if you have it, and serve while they're still warm and crispy.
Save to Pinterest I served these alongside roasted chicken one Sunday, and my partner asked if they were restaurant-made. The fact that something so simple could feel restaurant-quality taught me that sometimes the best dishes are just about respecting good ingredients and getting the basics right.
Playing With Flavor
The beauty of this recipe is its flexibility. I've added smoked paprika for a deeper, almost smoky warmth, and once I scattered red pepper flakes over the top when I had a craving for heat. Even adding a pinch of thyme or oregano alongside the rosemary opens up different flavor directions without overcomplicating things.
What Makes Them Crispy
Crispiness comes down to three things working together: moisture removal through the cold water soak, enough oil to conduct heat evenly, and a hot enough oven with the cut side facing down. I've learned that spacing the wedges matters too—crowding the pan traps steam and makes them soft instead of crispy.
Serving Ideas and Pairings
These wedges work as a side to almost anything savory, but they're equally happy standing alone as an appetizer with a good dipping sauce on the side. Garlic aioli is my favorite companion, though ketchup works just as well if you're being honest with yourself.
- Pair them with grilled chicken, roasted fish, or even alongside a simple salad for a light meal.
- Make them ahead and reheat them in a 350°F oven for about 10 minutes to restore some of the crispiness.
- If you're cooking for guests, a small bowl of flaky sea salt on the side lets people adjust seasoning to their preference.
Save to Pinterest These wedges remind me why simple food, made with attention and good ingredients, is often the most satisfying. They're the kind of dish that disappears without fanfare and then gets requested again and again.
Frequently Asked Questions
- → What type of potatoes work best for wedges?
Russet potatoes are ideal due to their starchy texture, which crisps well in the oven.
- → How can I make the wedges extra crispy?
Soak the potato wedges in cold water for 30 minutes before baking, then dry thoroughly to remove excess starch.
- → Can I use dried rosemary instead of fresh?
Yes, dried rosemary works fine; use about half the amount of fresh for balanced flavor.
- → When should I add the Parmesan cheese?
Sprinkle the cheese immediately after baking while the wedges are hot to allow it to melt slightly.
- → What are some good dipping options?
Garlic aioli, ketchup, or spicy mayonnaise complement the wedges well.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, making it suitable for gluten-sensitive individuals.