Vegetables & Sides
Crispy Parmesan Rosemary Potatoes
Thick potato wedges roasted in parmesan garlic rosemary olive oil until the outsides are craggy and the insides are fluffy.
- 45 min total
- 10 min prep
- 35 min cook
- Easy
- Serves 4
- Vegetarian
Ingredients
- 3 large russet potatoes, cut into thick wedges
- 4 tbsp Parmesan Garlic Rosemary Olive Oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh rosemary
- 1/2 cup freshly grated Parmesan
- Flaky salt, to finish
Let’s make it
- Heat the oven to 425F.
- Rinse the potato wedges in cold water and dry them completely on a towel.
- Toss with 3 tbsp Parmesan Garlic Rosemary Olive Oil, the salt and pepper, and arrange skin side down on a sheet pan so each wedge rests on a cut face.
- Roast 20 minutes, turn each wedge onto its other cut face, and roast a further 12-15 minutes until deep golden.
- Scatter the rosemary and Parmesan over the hot pan and return it to the oven for 2 minutes, just until the cheese sets.
- Drizzle with the remaining oil and finish with flaky salt.
Why it works
Rinsing washes off surface starch that would otherwise gum up and stop the wedges crisping. Standing each wedge on a cut face gives the pan direct contact where it matters.
The OTM finish
A final drizzle of Parmesan Garlic Rosemary Olive Oil over the hot wedges, so the rosemary lifts as it warms.
Make it your own
Use sweet potatoes and skip the cheese, add a pinch of cayenne for heat, or serve with the warm bread dip as a two-recipe plate.
Quick tip
Dry the wedges properly. Wet potatoes steam into softness no matter how hot the oven is.
Shop the recipe
The bottle this recipe is built on.