Save to Pinterest There's something about the smell of rosemary hitting hot oil that makes you feel like you're actually cooking something special, even if it's just potatoes. I discovered these wedges on a lazy Sunday afternoon when I had a handful of russet potatoes and some fresh rosemary from the garden, and honestly, I wasn't expecting much. But ten minutes in the oven and the kitchen smelled like an Italian countryside, and I knew I'd stumbled onto something worth making again and again.
My friend Sarah came over unannounced one evening, and I had nothing prepared except these potato wedges already cooling on the counter. She took one bite, closed her eyes, and didn't say anything for a solid ten seconds. That's when I knew I'd found something worth sharing.
Ingredients
- Russet potatoes: Medium ones work best because they crisp up beautifully without getting too thin. Scrub them well but don't peel them, the skin holds everything together and gives you that rustic texture.
- Olive oil: This is your base for crispiness, so don't skimp or use something flavorless. Two tablespoons might seem light, but it's enough to coat everything evenly.
- Kosher salt and black pepper: Standard seasonings, but the fresh ground pepper makes a real difference in how the flavors land on your tongue.
- Fresh rosemary: If you can get it fresh, do it. The dried version works in a pinch, but fresh rosemary has this bright, almost piney quality that makes people ask what your secret is.
- Garlic powder: A quiet background note that keeps the rosemary from being the only voice in the room.
- Freshly grated Parmesan: This matters more than you'd think. Pre-grated Parmesan has anti-caking agents that keep it from melting as nicely, so take the two extra minutes to grate it yourself.
- Fresh parsley: Optional, but it adds a pop of green and a fresh finish that feels intentional.
Instructions
- Heat your oven and prep your sheet:
- Set the temperature to 425°F and get your baking sheet ready with parchment paper or a light coating of oil. This is where patience pays off—a preheated oven means your wedges start crisping immediately instead of steaming.
- Coat the potatoes evenly:
- Toss everything together in a bowl—potatoes, oil, salt, pepper, rosemary, and garlic powder. Use your hands if you need to, make sure every wedge gets kissed with the seasoning mix. This is where the flavor actually happens.
- Arrange for maximum crispiness:
- Lay them cut side down on the sheet in a single layer. Don't crowd them, they need space to breathe and crisp up properly instead of steaming each other.
- Bake and flip:
- After about 15 minutes, flip them so the other side gets golden and crispy too. The whole thing takes 30 to 35 minutes, and you'll know they're done when the edges are dark brown and the cut sides are pale gold.
- Cheese while they're hot:
- The second they come out, sprinkle the Parmesan over the hot wedges and toss gently. The heat melts the cheese just enough so it clings instead of sliding off.
- Finish and serve:
- Transfer to a platter, add parsley if you want that fresh pop, and serve while they're still warm and crispy.
Save to Pinterest There was a moment last month when my niece, who's usually picky about vegetables, ate five of these wedges in a row without even noticing they were potatoes. That's when I realized these aren't just a side dish, they're a small kitchen victory.
Flavor Layers That Actually Work
The rosemary does the heavy lifting here, but it's the garlic powder that keeps things grounded. Without that background note, the rosemary can feel a little sharp and one-note. Together they create this warm, savory landscape that makes you want to keep eating. The Parmesan adds a salty, umami finish that makes people think you've done something more complicated than you actually have.
When to Make These and What to Serve Them With
These wedges feel right alongside roasted chicken, grilled steak, or even just with a simple salad when you want something more satisfying than lettuce alone. They're also the kind of thing you can make for a casual gathering without stress, because they hold up well and taste good at room temperature if you need them to.
Kitchen Notes and Small Victories
The truth is, crispy potatoes are one of the easiest ways to feel like you know what you're doing in the kitchen. No special technique, just good ingredients and a hot oven. This recipe became a regular in my house because it's forgiving, it works every time, and it makes the whole place smell like somewhere you want to be.
- If you want extra flavor, try adding smoked paprika or a pinch of chili flakes before baking for a gentle kick.
- Garlic aioli or even just ketchup feels right alongside these, so pair them with whatever sounds good to you.
- These taste best served hot and crispy, so time them to finish right when you're ready to eat.
Save to Pinterest These wedges have become the recipe I make when I want to feel accomplished without stress, and the one I'm confident enough to share when people ask what I made. That's the sign of a keeper.
Common Recipe Questions
- → How can I make the wedges extra crispy?
Soaking the potato wedges in cold water for about 30 minutes before baking helps remove excess starch, resulting in a crispier texture. Be sure to pat them dry thoroughly before seasoning.
- → Can I use dried rosemary instead of fresh?
Yes, dried rosemary works well; use about half the amount of fresh rosemary to keep the flavor balanced.
- → What type of potatoes is best for this dish?
Russet potatoes are ideal due to their starchy texture, which crisps nicely in the oven while staying tender inside.
- → Is there a way to add a spicy kick?
Try sprinkling smoked paprika or chili flakes over the wedges before baking for a subtle heat and smoky flavor.
- → What can I serve alongside these potato wedges?
They pair wonderfully with dips like garlic aioli, ketchup, or your favorite creamy sauces, enhancing their savory taste.