If you’ve ever craved the perfect crunchy, savory snack or side, look no further than this Parmesan Rosemary Baked Potato Wedges Recipe. It’s the kind of dish that turns humble potatoes into something beautifully golden, aromatic, and utterly irresistible. Each wedge gets a crispy coating infused with fragrant rosemary and sharp parmesan, delivering a flavor punch that’s both comforting and elegant. Trust me, once you try this recipe, it’ll become your go-to for everything from casual weeknight dinners to impressive gatherings with friends.
Ingredients You’ll Need
This Parmesan Rosemary Baked Potato Wedges Recipe is all about simple pantry staples coming together for maximum flavor and crunch. Each ingredient plays a vital role, from the creamy mozzarella of the parmesan to the woodsy notes of rosemary that elevate these wedges to something really special.
- 3 large russet potatoes: Perfectly starchy and ideal for getting a crispy outside while remaining fluffy inside.
- 1/4 cup olive oil: Provides a rich base for baking and helps the coating crisp beautifully without frying.
- 3 tablespoons all-purpose flour: Helps create that irresistible, crunchy crust on each wedge.
- 2 teaspoons garlic powder: Adds deep, savory undertones that complement the potatoes perfectly.
- 1 teaspoon onion powder: Offers a subtle sweetness and roundness to the flavor profile.
- 1 heaping teaspoon dried rosemary (chopped finely): Injects a fragrant herbal aroma and taste that is truly distinctive.
- 1 tablespoon finely grated parmesan cheese: Gives a sharp, nutty bite that perfectly balances the rosemary.
- 1/2 teaspoon black pepper: Adds mild heat to enhance all the other flavors.
- Sea salt for dusting: A finishing touch that brings out the crispiness and layers of flavor.
- Parsley for garnish: Provides a fresh, vibrant color contrast and a hint of brightness.
How to Make Parmesan Rosemary Baked Potato Wedges Recipe
Step 1: Prep Your Potatoes for Perfection
Start by scrubbing your russet potatoes really well under cold water to remove any dirt or residue. Then slice each potato into eight even wedges. This size helps ensure each wedge cooks evenly while developing that coveted crispy surface.
Step 2: Soak the Slices
Place your potato wedges in a large bowl, add a handful of ice cubes, and cover them completely with cold water. Let them soak for at least 15 minutes while you prep the other ingredients and preheat your oven. This soaking step removes excess starch, which is crucial for preventing sogginess and helping the wedges crisp up in the oven.
Step 3: Preheat Your Oven and Prep Flour Mix
Turn your oven to 450ºF to get it nice and hot — this high temperature is key to a crispy finish. Meanwhile, combine the flour, garlic powder, onion powder, finely chopped rosemary, parmesan cheese, and black pepper inside a gallon-sized ziplock bag. This seasoning blend is what makes the Parmesan Rosemary Baked Potato Wedges Recipe truly special with every bite.
Step 4: Oil Your Baking Sheet
Pour olive oil evenly across the bottom of a large baking sheet. Don’t be shy here; the oil not only prevents sticking but also helps those wedges develop an unbeatable golden crust as they bake.
Step 5: Dry and Coat the Potatoes
Drain the potato wedges and pat them dry with a clean towel, but keep them slightly damp so the flour mixture clings perfectly. Working in small batches, toss the wedges in the ziplock bag with the seasoning and flour mix until fully coated. Arrange them in a single layer on the baking sheet with at least one wedge side touching the olive oil—you want every wedge to have contact with the oil for crispness.
Step 6: The First Bake
Pop the baking sheet into your preheated oven and bake the wedges for 20 minutes. This initial bake firms up the potatoes and begins turning their seasoning into a crusty shell.
Step 7: Flip and Finish Baking
After 20 minutes, carefully flip each wedge so the other side lands in the oil. This flip is essential for even golden-brown color and maximum crunch. Return the sheet to the oven for another 20 minutes to finish cooking and crisping.
Step 8: Final Touches
Once the baking is complete, remove the wedges and immediately sprinkle them with sea salt and fresh parsley. The salt enhances the flavor while the parsley adds an inviting pop of color and freshness to this savory masterpiece.
How to Serve Parmesan Rosemary Baked Potato Wedges Recipe
Garnishes
Don’t underestimate the power of a simple garnish! A sprinkle of fresh parsley adds a burst of color and a hint of herbal brightness that makes these wedges even more inviting. If you want to get a little indulgent, try a light drizzle of garlic aioli or a dusting of extra parmesan for an added flavor boost.
Side Dishes
This Parmesan Rosemary Baked Potato Wedges Recipe pairs beautifully with a variety of mains. They’re fantastic with grilled chicken, juicy burgers, or alongside a fresh garden salad for a lighter meal. Their crispy texture and rich flavor also make them a perfect companion to roasted vegetables or a hearty steak.
Creative Ways to Present
If you’re serving guests, try piling these wedges in a rustic bowl or on a wooden board, garnished generously with more rosemary and parsley. For a fun appetizer, offer them with a trio of sauces such as spicy ketchup, tangy mustard mayo, or creamy ranch dip for dipping. Presentation can make these wedges the star of any spread.
Make Ahead and Storage
Storing Leftovers
These potato wedges are just as delightful the next day if stored properly. Place leftovers in an airtight container and refrigerate for up to three days. Make sure they’ve cooled completely before sealing to avoid sogginess.
Freezing
You can freeze the baked wedges if you want to enjoy them later. Arrange cooled wedges on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to two months and are easy to reheat without losing texture.
Reheating
Reheat leftovers in a preheated oven at 400ºF for about 10-15 minutes to regain their crispness. Avoid microwaving if possible, as it tends to make them soft rather than crunchy.
FAQs
Can I use other potatoes besides russets for this recipe?
Russets are ideal because of their high starch content, which crisps up beautifully. However, you can try Yukon Golds for a slightly creamier texture, but keep in mind the crust might not be as crisp.
Is it necessary to soak the potato wedges before baking?
Yes, soaking removes excess starch and is a key step for making the wedges crispy rather than gummy on the outside.
Can I use fresh rosemary instead of dried?
Absolutely! Just finely chop fresh rosemary and use about twice the amount since fresh herbs are less concentrated than dried.
How can I make these wedges vegan-friendly?
Simply omit the parmesan cheese or substitute it with a vegan cheese alternative. The other seasonings and method remain the same and still deliver great flavor.
What dipping sauces go best with Parmesan Rosemary Baked Potato Wedges Recipe?
Classic options like ketchup, garlic aioli, ranch, or spicy mayo work wonderfully. You can also try a tangy tzatziki or herbed yogurt dip for a refreshing twist.
Final Thoughts
I can’t recommend this Parmesan Rosemary Baked Potato Wedges Recipe enough! It’s one of those dishes that tastes far more impressive than the simplicity of its ingredients suggests. Whether you’re feeding a crowd, looking for a cozy snack, or need a reliable side for weeknight dinners, this recipe delivers crunch, flavor, and happiness on every wedge. Give it a try—you might just find your new favorite comfort food!
Print
Parmesan Rosemary Baked Potato Wedges Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and flavorful Parmesan Rosemary Baked Potato Wedges made with russet potatoes, coated in a savory blend of flour, garlic powder, onion powder, rosemary, parmesan cheese, and black pepper, then baked to golden perfection and garnished with fresh parsley. A perfect side dish or snack that’s easy to prepare and deliciously satisfying.
Ingredients
Potatoes
- 3 large russet potatoes
Coating
- 1/4 cup olive oil
- 3 tablespoons all purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 heaping teaspoon dried rosemary (chopped into fine pieces)
- 1 tablespoon finely grated parmesan cheese
- 1/2 teaspoon black pepper
- Sea salt for dusting
- Parsley for garnish
Instructions
- Prep Potatoes: Scrub the russet potatoes clean under running water to remove any dirt. Slice each potato into 8 even wedges to ensure uniform cooking.
- Soak Potatoes: Place the potato wedges in a large bowl, add a few ice cubes, and cover them with cold water. Let them soak for at least 15 minutes while you prepare the oven and seasoning.
- Preheat Oven: Set your oven to 450º F and allow it to fully preheat, keeping the potatoes soaking during this time.
- Mix Seasoning: In a large gallon-sized ziplock bag, combine the all purpose flour, garlic powder, onion powder, finely chopped dried rosemary, grated parmesan cheese, and black pepper to create the coating mixture.
- Prepare Baking Sheet: Drizzle the olive oil evenly over the bottom of a large baking sheet, making sure the entire surface is covered with oil to help crisp the wedges.
- Drain and Dry Potatoes: Drain the soaked potatoes and pat them gently with a clean towel to remove excess water, leaving them slightly damp for the coating to adhere.
- Coat Potato Wedges: In 3 to 4 batches, add the potato wedges to the seasoning bag. Seal the bag and shake well until all wedges are fully coated with the flour and spice mixture. Arrange the coated wedges on the oiled baking sheet so that one side is in direct contact with the oil.
- Bake First Side: Place the baking sheet in the preheated oven and bake the potato wedges for 20 minutes to achieve a golden crispy base.
- Flip Wedges: Remove the sheet and carefully flip each wedge to ensure the other side can crisp in the oil, then return to the oven.
- Bake Second Side: Continue baking for an additional 20 minutes until all sides are crispy and the potatoes are tender.
- Finish and Serve: Sprinkle the baked wedges with sea salt and garnish with fresh parsley. Serve immediately to enjoy their crisp texture and robust flavor.
Notes
- Soaking the potato wedges in cold water helps remove excess starch and results in crispier wedges.
- Leaving the potatoes slightly damp ensures the flour coating sticks properly for an even crust.
- Adjust the amount of rosemary and parmesan to taste for a more or less intense flavor.
- For extra crispiness, use a baking sheet with raised edges to allow better air circulation.
- Serve with your favorite dipping sauce like garlic aioli or ketchup for added flavor.
