Pin it There's something magical about the moment potato wedges hit a hot oven—that first whiff of rosemary and butter hitting the kitchen air always stops me mid-conversation. My sister brought a dish of these to a family dinner years ago, and I watched people abandon their salads and casseroles just to reach for more. I finally asked for the recipe, thinking it had to be complicated, but the beauty of it is in the simplicity and that perfectly timed flip that changes everything.
I made these for a game night and set them on the table still steaming, expecting them to last through the first quarter. They were gone in ten minutes, which might have been a compliment or a tragedy depending on your perspective. The sound of people actually debating who got the crispiest wedge made me realize this recipe had staying power.
Ingredients
- Russet potatoes (4 medium): These starchy beauties crisp up better than waxy varieties, and medium size means they cook through without burning the outside.
- Olive oil (2 tablespoons): The coating that turns ordinary potatoes into something memorable—don't skimp or they'll taste dusty.
- Kosher salt (1 teaspoon): Bigger crystals distribute more evenly than table salt, and it actually tastes less metallic.
- Freshly ground black pepper (½ teaspoon): Fresh pepper makes a noticeable difference here, bringing warmth instead of flat bitterness.
- Fresh rosemary (1½ teaspoons chopped, or ¾ teaspoon dried): Fresh is brighter and more fragrant, but dried works if that's what you have on hand.
- Garlic powder (½ teaspoon): A whisper of garlic that doesn't overpower the rosemary's delicate voice.
- Freshly grated Parmesan (½ cup): Pre-grated cheese has cellulose that prevents melting—real grated cheese becomes creamy and golden.
- Fresh parsley (1 tablespoon chopped, optional): The final garnish that makes people think you're fancier than you actually are.
Instructions
- Get your oven ready and organized:
- Preheat to 425°F and line your baking sheet with parchment paper or a light grease—this is where the non-stick magic happens. Have everything within arm's reach because once you start, you'll want to move quickly.
- Toss the potatoes like you mean it:
- In a large bowl, coat those wedges with olive oil, salt, pepper, rosemary, and garlic powder, making sure every surface gets touched. The oil is what brings the salt and spices to life, so don't be timid about the tossing.
- Spread them out single-file:
- Arrange the wedges cut-side down on your sheet—this creates that golden crust that makes people close their eyes when they bite in. Don't crowd them or they'll steam instead of roast.
- Bake and flip at the halfway point:
- After about 17 minutes, when the edges start turning color, flip them so the other side can get crispy too. You'll smell the rosemary really wake up around this time.
- Finish hot, finish now:
- The moment they come out of the oven, while the wedges are still steaming, sprinkle that Parmesan generously and toss gently—the heat helps it melt slightly into every crevice. This timing is everything.
- Serve with ceremony:
- Transfer to a platter, add a sprinkle of parsley if you're feeling it, and bring them to the table before they cool down.
Pin it My cousin brought his new partner to dinner, and I served these still warm from the oven. Watching someone taste really good food for the first time and see their whole face change—that's when I understood these wedges were more than a side dish. They became a small moment of welcome.
The Secret to Maximum Crispiness
The cold water soak is a game-changer if you're willing to plan thirty minutes ahead. It removes the starch that makes potatoes mealy and actually contributes to crispness—I used to skip this step until a baker friend explained the science, and I've never looked back. Pat them absolutely dry after soaking or the water interferes with browning, which defeats the whole purpose.
Playing With Flavor
These wedges are classic in their simplicity, but that also means they're a blank canvas if you want to get creative. Smoked paprika adds a campfire warmth, and a tiny pinch of chili flakes brings a surprised heat that people can't quite name. Even a dusting of nutritional yeast if you're going vegan creates an extra savory depth.
Serving and Storing
Serve these the moment they're done because reheating them never quite gets them back to that pristine crispiness, though they're still delicious at room temperature if you're eating leftovers straight from the container. A garlic aioli or even just good ketchup beside them turns them into an event instead of just a side. Store any extras in an airtight container and try to finish them within two days.
- Reheat in a 375°F oven for five minutes to restore some crispiness rather than using the microwave.
- Make them the afternoon of and finish them just before serving for maximum texture.
- Double the batch because they disappear faster than you'd expect.
Pin it These wedges have taught me that sometimes the simplest recipes are the ones people come back for, again and again. There's something honest about good potatoes, good oil, and herbs you can actually taste.
Recipe FAQs
- → How do I get potato wedges extra crispy?
Soaking potato wedges in cold water for 30 minutes before baking helps remove excess starch, leading to crispier edges. Pat them dry thoroughly before seasoning and baking.
- → Can I use dried rosemary instead of fresh?
Yes, dried rosemary works well. Use about half the amount of dried rosemary compared to fresh to maintain balanced flavor without overpowering.
- → When should Parmesan cheese be added?
Sprinkle freshly grated Parmesan immediately after baking while the wedges are hot so the cheese melts slightly, coating the potatoes with savory flavor.
- → What temperature is best for baking these wedges?
Baking at 425°F (220°C) ensures the potatoes crisp up nicely on the outside while cooking evenly through the center.
- → Are these wedges suitable for gluten-free diets?
Yes, the ingredients used are naturally gluten-free, making these potato wedges a great side for gluten-sensitive individuals.
- → What are good serving suggestions for these wedges?
Serve warm as a side dish or appetizer with garlic aioli, ketchup, or a spicy dipping sauce for complementary flavors.