Rosemary Parmesan Potato Wedges (Print Version)

Oven-baked potato wedges infused with rosemary and Parmesan, delivering crispy, savory bites.

# 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)

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease.
02 - In a large bowl, combine potato wedges with olive oil, kosher salt, black pepper, rosemary, and garlic powder, tossing until fully coated.
03 - Arrange potato wedges in a single layer on the baking sheet, placing them cut side down to enhance crispness.
04 - Bake for 30 to 35 minutes, flipping wedges halfway through, until golden and crispy on the edges.
05 - Remove from oven and immediately sprinkle Parmesan cheese over the hot wedges, tossing gently to coat evenly.
06 - Transfer to a serving dish, garnish with fresh parsley if desired, and serve while hot.

# Additional Tips::

01 -
  • They're crispy on the outside, tender inside, and ready in under an hour with almost no fussing.
  • The Parmesan melts just enough to cling to the hot wedges, making every bite taste intentional and a little bit fancy.
  • This works as a side dish that actually impresses, or as a snack when you need something savory and satisfying.
02 -
  • Soak your wedges in cold water for 30 minutes before baking if you want them absolutely shattering with crispness, then dry them completely so they don't steam in the oven.
  • Parmesan straight from the grater melts into the wedges, but pre-grated Parmesan sits on top like sand and doesn't quite have the same magic.
03 -
  • Cut your wedges an even size so they cook at the same rate and finish together instead of some being crispy while others are still soft.
  • Don't flip more than once, let them sit and brown instead of constantly moving them around in the pan.
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