Rosemary Parmesan Potato Wedges (Printable)

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

# What You 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, for garnish)

# Directions:

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

# Expert Advice:

01 -
  • They're golden and crispy on the outside while staying tender inside, which feels like a small kitchen victory every single time.
  • Fresh rosemary fills your kitchen with an aroma that no candle can replicate, and people actually ask what you're cooking.
  • Ready in under an hour from start to finish, making them perfect for weeknight sides or last-minute entertaining.
02 -
  • Soaking potato wedges in cold water for 30 minutes before baking removes excess starch and is the secret to that restaurant-quality crispiness—then you must pat them completely dry.
  • If your oven runs hot or cool, the timing shifts; start checking around the 25-minute mark rather than waiting the full 30.
  • Sprinkle the Parmesan while the wedges are still hot from the oven, because if they cool down, the cheese won't meld into the surface the same way.
03 -
  • Cut your potatoes to similar sizes so they finish cooking at the same time—uneven wedges mean some pieces are done while others are still pale.
  • Don't skip the fresh rosemary if you can help it; it's the ingredient that elevates this from ordinary to something people actually remember.
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