Rosemary Parmesan Potato Wedges

# What You'll Need:

01 - 4 medium russet potatoes, scrubbed and cut into wedges

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

07 - ½ cup freshly grated Parmesan cheese

08 - 1 tablespoon chopped fresh parsley (optional, for garnish)

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.

02 - In a large bowl, toss potato wedges with olive oil, kosher salt, black pepper, rosemary, and garlic powder until evenly coated.

03 - Spread the coated potatoes in a single layer on the prepared baking sheet, placing them cut side down to maximize crispiness.

04 - Bake for 30 to 35 minutes, turning halfway through, until wedges are golden brown and crispy at the edges.

05 - Remove potatoes from oven and immediately sprinkle with grated Parmesan cheese. Toss gently to coat evenly.

06 - Transfer wedges to a serving platter, garnish with chopped fresh parsley if desired, and serve hot.

01 -

They're embarrassingly easy to make but taste like you spent hours on them.
The Parmesan sticks to the hot wedges in a way that feels like a little golden miracle.
One tray feeds four people or becomes your own midnight snack situation.

02 -

Soaking potatoes in cold water for 30 minutes before baking removes excess starch and creates a crispier crust—I learned this the hard way after years of slightly soggy wedges.
Flipping at the right moment is the difference between golden and burnt—set a timer and don't just eyeball it.

03 -

Use a chef's knife to cut wedges of consistent size so they cook evenly—uneven pieces become either burnt or undercooked.
Fresh rosemary is worth buying even if you never use it for anything else, because it transforms these from good to unforgettable.