If you are craving a flavorful, crispy, and utterly satisfying side dish, look no further than this incredible Parmesan Rosemary Baked Potato Wedges Recipe. It takes simple russet potatoes and transforms them with a delightful coating of fragrant rosemary, savory garlic and onion powders, and the nutty richness of Parmesan cheese. These wedges come out perfectly golden and crunchy on the outside while tender and fluffy inside—a perfect match for any meal or just a delicious snack to share with friends. Once you try this recipe, you’ll find yourself reaching for it time and time again.
Ingredients You’ll Need
Don’t let the short list fool you—every ingredient in this Parmesan Rosemary Baked Potato Wedges Recipe plays a crucial role in creating the best balance of flavors and textures. From the sturdy russet potatoes that crisp beautifully, to the olive oil that helps everything bake to perfection, it’s simple but so essential.
- 3 large russet potatoes: The perfect choice for crispy edges and fluffy interiors when baked.
- 1/4 cup olive oil: Adds a silky crispiness and helps the seasoning adhere to the wedges.
- 3 tablespoons all-purpose flour: Helps create that irresistible crust by binding the spices nicely to the potatoes.
- 2 teaspoons garlic powder: Brings a warm, savory depth that complements the potatoes beautifully.
- 1 teaspoon onion powder: Adds subtle sweetness and enhances the overall flavor profile.
- 1 heaping teaspoon dried rosemary (chopped finely): The aromatic star of this recipe, providing earthy herbal notes.
- 1 tablespoon finely grated Parmesan cheese: Offers a salty, nutty finish that perfectly elevates every bite.
- 1/2 teaspoon black pepper: Adds just a touch of heat to balance the flavors.
- Sea salt for dusting: Enhances the overall flavor and adds a satisfying crunch.
- Parsley for garnish: Freshens up the look and adds a pop of color and light herbal flavor.
How to Make Parmesan Rosemary Baked Potato Wedges Recipe
Step 1: Prep the Potatoes
Start by giving your potatoes a good scrub under cold water to remove any dirt. Then slice each potato into eight wedges, making sure the pieces are fairly uniform so they bake evenly. This sets the foundation for crispy yet tender wedges every time.
Step 2: Soak for Crispiness
Place the potato wedges into a large bowl filled with very cold water and a few ice cubes. Let them soak for at least 15 minutes. This soaking step helps to remove excess starch and results in wonderfully crispy edges once baked.
Step 3: Preheat the Oven
While your potatoes soak, crank the oven up to a blazing 450 degrees Fahrenheit to ensure it’s hot enough for crisping up your wedges perfectly. This high heat is key to that irresistible texture we’re after.
Step 4: Prepare the Seasoning Mix
In a spacious gallon-sized ziplock bag, add the flour, garlic powder, onion powder, finely chopped dried rosemary, grated Parmesan cheese, and black pepper. This coating blend ensures each wedge will be full of flavor and get that distinctive crunchy crust.
Step 5: Oil the Baking Sheet
Drizzle the olive oil evenly over the bottom of your baking sheet, making sure the entire surface is well coated. This small step makes a big difference by helping to crisp the wedges and preventing sticking.
Step 6: Drain and Dry the Potatoes
Remove the wedges from the soaking water and pat them with a clean towel just enough to remove excess moisture while keeping them slightly damp. This bit of moisture helps the seasoned flour stick better for an even coating.
Step 7: Coat the Wedges
In batches of 3 to 4 wedges, add the potatoes to the seasoning-filled ziplock bag and shake vigorously. This fun step covers each wedge in the flavorful flour mixture. Then carefully arrange the wedges on the baking sheet so one side is touching the olive oil.
Step 8: First Bake
Bake the wedges in the preheated oven for 20 minutes. The high temperature starts the crisping process and browns the flavorful coating beautifully.
Step 9: Flip and Continue Baking
Take the tray out carefully and flip each wedge so the unbaked side now rests in the oil. Pop them back in the oven for another 20 minutes. This ensures even cooking and maximum crunch.
Step 10: Final Touches and Serve
When the wedges are golden and crispy, pull them out and immediately sprinkle with sea salt and fresh chopped parsley. Serve right away while warm and crunchy for the best experience.
How to Serve Parmesan Rosemary Baked Potato Wedges Recipe
Garnishes
A simple sprinkle of fresh parsley adds a lovely pop of green and a subtle brightness that balances the rich, cheesy, and herb-infused wedges perfectly. You can also add a light dusting of extra Parmesan cheese for an indulgent finish.
Side Dishes
These wedges are incredibly versatile. Pair them with grilled chicken, steak, or a juicy burger for an unbeatable meal. They also complement a fresh salad or roasted veggies for a lighter option. The Parmesan Rosemary Baked Potato Wedges Recipe brings out the best in any plate.
Creative Ways to Present
For a fun twist, serve these wedges in a rustic wooden bowl lined with parchment paper and offer a trio of dips: garlic aioli, honey mustard, and spicy ketchup. This makes for an inviting and shareable appetizer that’s as visually appealing as it is tasty.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they are hard to resist!), store them in an airtight container in the refrigerator for up to 3 days. Keep in mind the wedges are best enjoyed fresh but reheating brings back a lot of their initial charm.
Freezing
While the Parmesan Rosemary Baked Potato Wedges Recipe is best fresh, you can freeze the cooked wedges. Lay them out in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Freeze for up to 1 month; reheat directly from frozen to help preserve their crispiness.
Reheating
To bring leftovers back to life, reheat them in a 400-degree oven for 10-15 minutes until hot and crisp again. Avoid microwaving if you want to keep that wonderful crunch, as it can make the wedges soggy.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are ideal because of their starchy texture that crisps well, but you can also try Yukon Gold for a slightly creamier wedge. Just note they may cook a bit differently.
Is it necessary to soak the potato wedges in cold water?
Yes! Soaking helps remove excess starch, which is what makes the wedges crisp up beautifully in the oven rather than turning mushy.
Can I substitute fresh rosemary for dried?
Fresh rosemary can absolutely be used, but use a little more than the dried amount to compensate for the milder, fresher flavor. Be sure to chop it finely for best distribution.
How can I make these wedges gluten-free?
Simply replace the all-purpose flour with a gluten-free alternative such as rice flour or a gluten-free baking mix. The texture will remain crispy and delicious.
What dips go best with Parmesan Rosemary Baked Potato Wedges Recipe?
They pair beautifully with garlic aioli, ranch dressing, spicy ketchup, or even a tangy tzatziki. Feel free to get creative and try your favorite sauces!
Final Thoughts
This Parmesan Rosemary Baked Potato Wedges Recipe is one of those dishes that feels like a warm hug on a plate—crispy, flavorful, and deeply satisfying. It’s perfect for family dinners, casual get-togethers, or whenever you want an easy recipe that delivers big on taste. I truly hope you give it a try and come to love it as much as I do!
Print
Parmesan Rosemary Baked Potato Wedges Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Parmesan Rosemary Baked Potato Wedges recipe transforms simple russet potatoes into crispy, flavorful wedges coated with a savory blend of parmesan, rosemary, and garlic. Perfect as a comforting side dish, these wedges are baked to golden perfection with a delightful crunchy exterior and tender interior.
Ingredients
Potatoes
- 3 large russet potatoes
Coating & Seasoning
- 1/4 cup olive oil
- 3 tablespoons all purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 heaping teaspoon dried rosemary, finely chopped
- 1 tablespoon finely grated parmesan cheese
- 1/2 teaspoon black pepper
- Sea salt for dusting
Garnish
- Parsley, for garnish
Instructions
- Prep the Potatoes: Scrub the russet potatoes thoroughly to remove any dirt, and slice each potato into 8 even wedges to ensure uniform cooking.
- Soak the Wedges: Place the potato wedges in a large bowl, add a few ice cubes and cover them with cold water. This step removes excess starch to promote crispiness when baked.
- Preheat the Oven: Set your oven to 450ºF (230ºC) and allow it to fully preheat while the potatoes continue soaking—about 15 minutes.
- Prepare the Flour Mixture: In a large gallon ziplock bag, combine the all purpose flour, garlic powder, onion powder, finely chopped rosemary, grated parmesan cheese, and black pepper.
- Oil the Baking Sheet: Pour olive oil evenly over the bottom of a baking sheet, ensuring complete coverage to prevent sticking and assist crisping.
- Drain and Dry Potatoes: Drain the potato wedges and pat them gently with a clean towel to remove excess water, keeping them slightly damp for the coating to stick better.
- Coat the Potatoes: Add the potatoes in small batches (3-4 wedges) to the ziplock bag with the flour mixture. Seal and shake vigorously until all wedges are evenly coated.
- Arrange on Baking Sheet: Carefully place each coated potato wedge on the baking sheet so one side contacts the olive oil, arranging them in a single layer without overlapping.
- First Bake: Bake the potato wedges in the preheated oven for 20 minutes to start crisping and cooking the bottom side.
- Flip and Continue Baking: Remove the baking sheet from the oven and flip each wedge so the top side now rests in the oil. Return to the oven and bake for another 20 minutes until fully crispy and golden.
- Finish and Serve: Once finished, sprinkle the baked potato wedges with sea salt and garnish with fresh parsley. Serve immediately for best texture and flavor.
Notes
- Soaking the potatoes in cold water helps remove starch for crispier wedges.
- Do not over-dry the potatoes after soaking; a slight dampness allows the coating to adhere better.
- Use a sturdy baking sheet to ensure even heat distribution.
- Flipping halfway through baking promotes uniform browning and crispiness.
- Fresh parsley garnish adds a pop of color and freshness but can be omitted if desired.
