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
Scale
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.
