Save There's something about the smell of rosemary hitting a hot oven that makes everything feel intentional in the kitchen. I stumbled onto these wedges one weeknight when I was tired of the usual side dishes—pulled some russets from the pantry and thought, why not just roast them until they're ridiculous? The Parmesan cheese melting onto the hot potatoes created this savory, nutty crust that made me stop and actually taste what I was eating instead of just eating to eat.
My roommate came home to the smell one evening and actually stood in the kitchen just breathing it in before asking what I was making. That's when I knew I'd found something worth repeating—a dish that announces itself and makes people curious before they even taste it.
Ingredients
- Russet potatoes (4 medium): Starchy and sturdy, they crisp up beautifully without falling apart, so don't swap for waxy varieties.
- Olive oil (2 tablespoons): Just enough to coat and help everything brown without making them greasy or heavy.
- Kosher salt (1 teaspoon): Coarser than table salt so it doesn't dissolve too fast and leaves little flavor pockets on the surface.
- Freshly ground black pepper (½ teaspoon): Grind it yourself if you can—pre-ground loses its bite after sitting.
- Fresh rosemary (1½ teaspoons, finely chopped): Use dried (¾ teaspoon) if fresh isn't around, but fresh has this piney brightness that dried can't quite capture.
- Garlic powder (½ teaspoon): Adds savory depth without adding moisture like fresh garlic would.
- Freshly grated Parmesan (½ cup): Pre-grated has anti-caking powder that keeps it from melting smoothly, so grate it fresh if you have the time.
- Fresh parsley (1 tablespoon, optional): A small green note at the end that makes them look alive, even if you skip it.
Instructions
- Heat your oven:
- Get it to 425°F and line a baking sheet with parchment paper or give it a quick oil rub so nothing sticks. Starting hot is the whole secret to crispy edges.
- Coat the potatoes:
- Toss your wedges with olive oil, salt, pepper, rosemary, and garlic powder in a big bowl until every piece is slicked and seasoned. This is where flavor actually happens, so don't rush it.
- Arrange them right:
- Spread them cut-side down on your baking sheet in a single layer so the flat side touches heat and gets all golden and crispy. Crowding them makes them steam instead of roast, so give them room.
- Bake and flip:
- After about 15 minutes, flip them over and finish roasting for another 15–20 minutes until the edges are deep brown and crispy. You'll see them start to curl slightly when they're done.
- Add the cheese while hot:
- Pull them straight from the oven and immediately hit them with your Parmesan while they're still steaming—the heat melts it into this salty, umami crust. Toss gently so it sticks.
- Finish and serve:
- Transfer to a platter, scatter fresh parsley on top if you're using it, and get them to the table while they're still warm and the cheese is soft.
Save I made these for a small dinner once and someone asked for the recipe before even finishing their plate. It wasn't fancy or complicated, but it was the kind of honest, unpretentious food that makes people feel cared for—like you actually thought about what you were serving instead of just throwing something together.
The Water Soak Secret
If you have thirty minutes before cooking, submerge your cut potatoes in cold water to leach out some of the starch. Pat them absolutely dry afterward—this step genuinely changes the texture from good to that shattering, crispy-edged result that makes them irresistible. I don't always have the time for it, but when I do, the difference is noticeable enough to make it worth planning ahead.
Flavor Variations That Work
Once you've made these once, the base becomes a canvas for other flavors you're craving. Smoked paprika brings a subtle warmth, chili flakes add heat if you want a spicy kick, or dried thyme swapped in for the rosemary gives them a different herbal note entirely. I've even added a tiny bit of lemon zest right before serving and it cuts through the richness beautifully without overwhelming the simplicity.
What to Serve Them With
These work as a side to almost anything, but they're also good enough to eat on their own or with a dip. Garlic aioli is the obvious pairing if you want something rich, but honestly they're so flavorful with the rosemary and Parmesan that even plain ketchup feels natural alongside them.
- Make a quick garlic aioli by mixing mayo with minced garlic and a squeeze of lemon if you want something to dip into.
- Serve them hot right out of the oven or they lose their crispiness within minutes, so time your other cooking accordingly.
- Leftovers reheat okay in a toaster oven, but they're best fresh—honestly, the real problem is they rarely make it to leftovers.
Save These wedges taught me that simple food done right beats complicated food done halfway. They've become my go-to when I want to feel like I actually cooked something without the stress.
Recipe FAQs
- → How can I make the wedges extra crispy?
Soak cut wedges in cold water for 30 minutes before baking, then pat dry thoroughly to remove excess starch for a crispier finish.
- → Can I substitute fresh rosemary with dried rosemary?
Yes, use about half the amount of dried rosemary compared to fresh to maintain the right flavor balance.
- → What is the best way to evenly coat the wedges with Parmesan?
Sprinkle Parmesan immediately after baking while wedges are hot, then gently toss to ensure even coverage.
- → Are these wedges suitable for gluten-free diets?
Yes, the ingredients used are naturally gluten-free, making them suitable for gluten-free diets.
- → What additional spices can enhance the flavor?
Smoked paprika or chili flakes add a nice kick and pair well with the rosemary and Parmesan flavors.