I love fries—every style from crinkle-cut and shoestring to steak fries, sweet potato, and wedges. As a child, my favorite were the deli wedge fries, lovingly called “jojos.” I remember summer afternoons when my mother would take my siblings and me to the deli for lunch, then we’d picnic in the park with deli chicken, a salad, and those memorable jojos. As an adult I’ve found great wedge fries at restaurants, but I couldn’t replicate that deep-fried crisp at home until I developed a simple baking method that creates a golden, seasoned crust similar to what a fryer produces. I’ve also refined the flavor a bit, swapping heavy seasoned salts for fresh rosemary and Parmesan. Below is the recipe and method for perfect Rosemary Parmesan Baked Potato Wedges.
Traditional baked wedges are usually tossed in oil, seasoned, and baked, which yields tasty potatoes but not the same crunchy exterior you get from deep frying. To achieve restaurant-style crispness in the oven, you need to change the order of steps and add a light flour coating. Start by cutting large russet potatoes into eight wedges each and soak them in cold water while the oven preheats. The soak helps remove excess starch and improves texture. Meanwhile, mix a simple dry coating—flour, garlic and onion powders, chopped dried rosemary, grated Parmesan, and black pepper. Remove the wedges from the water, pat them mostly dry so the coating will adhere, then toss them in the flour mixture until well coated.
Instead of coating the wedges with oil, place the olive oil directly on the baking sheet and spread it to cover the bottom. Lay the coated wedges on the oiled sheet in neat rows so one flat side sits in the oil. Bake at high heat (450°F / 230°C) for 20 minutes, then turn each wedge so the other coated side sits in the oil and bake another 20 minutes. The result is wedges with a crisp, seasoned crust and a soft, steamy interior—exactly the contrast you want in a great potato wedge.
These Rosemary Parmesan Baked Potato Wedges make an excellent side for nearly any meal. They’re delicious on their own, with a sprinkle of sea salt and parsley, or paired with ketchup or your favorite dipping sauce. Making them at home lets you enjoy that nostalgic deli-style wedge with a fresh, savory finish of rosemary and Parmesan. Whether you serve them with grilled chicken, burgers, or a simple salad, they’re always a crowd-pleaser.
Parmesan Rosemary Baked Potato Wedges
20 minutes
40 minutes
1 hour
Ingredients
- 3 large russet potatoes
- 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
- Parsley for garnish
Instructions
- Scrub the potatoes and cut each into 8 wedges.
- Place the wedges in a large bowl, add a few ice cubes, and cover with cold water. Soak while the oven heats for at least 15 minutes to remove excess starch.
- Preheat the oven to 450ºF (230ºC).
- In a large zip-top bag, combine the flour, garlic powder, onion powder, chopped rosemary, grated Parmesan, and black pepper.
- Pour the olive oil into the bottom of a baking sheet and spread it to coat the entire surface.
- Drain the potatoes and pat them mostly dry; they should remain slightly damp so the flour mixture adheres.
- In 3–4 batches, add wedges to the flour mixture and shake until evenly coated. Arrange the coated wedges on the oiled baking sheet with one flat side resting in the oil.
- Bake for 20 minutes.
- Remove from the oven, flip each wedge so the other coated side rests in the oil, and return to the oven for another 20 minutes.
- When golden and crisp, sprinkle with sea salt and chopped parsley. Serve immediately.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 373
Total Fat: 14g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 1mg
Sodium: 205mg
Carbohydrates: 55g
Fiber: 6g
Sugar: 3g
Protein: 7g
Nutritional data is automated; final values depend on exact ingredients and any adjustments you make.
Did you make this recipe?
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Peace & Love
Lauren, The Schmidty Wife
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