Rosemary Parmesan Potato Wedges (Printable)

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

# 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 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)

# How to Make It:

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

# Expert Tips:

01 -
  • They're impossibly crispy on the outside, tender inside, and ready in less time than you'd think.
  • Rosemary and Parmesan do something almost unfair together—fancy enough for guests, casual enough for Tuesday dinner.
02 -
  • Timing is everything—add the Parmesan while the wedges are still hot so it melts slightly and adheres instead of just sitting on top.
  • If you have time before baking, soaking the cut wedges in cold water for 30 minutes, then drying them thoroughly, removes excess starch and gives you crispier results that feel almost restaurant-quality.
03 -
  • If you're making these for a crowd, cut the potatoes slightly smaller so they cook through faster and develop more surface area for crisping.
  • Grating Parmesan fresh is worth the extra 60 seconds—pre-grated cheese won't melt and adhere the same way, leaving dry flecks instead of a savory coating.
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