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
Scale
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.
