These potato wedges are also incredibly customizable. You can make them spicier with paprika or chili flakes, make them zestier with lemon juice or lemon zest, or use fresh herbs like thyme and parsley for even brighter flavor. If you like extra-crispy potatoes, soaking the wedges briefly in cold water and drying them thoroughly helps remove excess starch, resulting in crisper edges. Whether served as a side or the star of the plate, these wedges always disappear fast. They’re ideal for family dinners, gatherings, BBQs, or weeknight meals when you need something quick, comforting, and full of flavor. The combination of herbs, butter, parmesan, and golden roasted potatoes is timeless and delicious every single time.
Ingredients
4–5 medium russet or yellow potatoes, cut into wedges
3 tbsp olive oil
3 tbsp grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried rosemary
Salt and pepper to taste
1 tbsp melted butter (optional for extra crisp)
Fresh parsley for garnish
Instructions
Preheat your oven to 425°F (220°C).
Wash and cut potatoes into wedges. Pat them completely dry for best crispiness.
Place wedges in a bowl and add olive oil, melted butter if using, garlic powder, onion powder, parsley, oregano, basil, rosemary, salt, and pepper. Toss well to fully coat.
Sprinkle Parmesan over the wedges and toss again until evenly covered.
Arrange the wedges on a baking sheet lined with parchment, placing them cut-side down for maximum crispiness.
Bake for 25–35 minutes, flipping halfway through, until golden and crisp.
Garnish with fresh parsley and serve hot.