Rosemary Parmesan Potato Wedges (Printable Version)

Crispy oven-baked potato wedges with rosemary and Parmesan, perfect for sides or snacks.

# 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 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 potato wedges in a single layer on the prepared baking sheet, placing them cut side down to maximize crispiness.
04 - Bake for 30 to 35 minutes, flipping the wedges halfway through, until golden brown and crispy along the edges.
05 - Remove the potato wedges from the oven and immediately sprinkle with freshly grated Parmesan cheese. Toss gently to coat while hot.
06 - Transfer the wedges to a serving platter. Garnish with chopped fresh parsley if desired and serve hot.

# Expert Tips:

01 -
  • They're genuinely crispy on the outside and tender inside, not soggy like so many roasted potatoes turn out to be.
  • The rosemary and Parmesan combo feels fancy enough for company but takes almost no real effort.
  • You can make them in under an hour with zero fussing or special techniques.
02 -
  • Pat your potatoes completely dry after cutting them—any moisture on the surface steams off before it can crisp, leaving you with sad, soft wedges instead of the shatteringly crispy ones you want.
  • Spreading them in a single layer actually matters more than temperature; crowding a sheet turns them into a steaming pile instead of roasted individual pieces.
  • Add the Parmesan immediately after they come out of the oven or the cheese won't melt and stick properly to the hot surface.
03 -
  • Use a bench scraper or thin metal spatula to flip them halfway through—it saves you from burned fingers and lets you slide them cleanly without tearing the crispy edges.
  • If your oven runs hot or cold, trust what you're seeing over the timer; golden brown edges matter more than the exact minute the clock hits.
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