These crispy herb-infused potato wedges are a delightful twist on classic oven-roasted fries, offering a burst of flavor in every bite.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Cut the potatoes into evenly sized wedges and place them in a mixing bowl.
Uniform wedges ensure even cooking.
Drizzle the potato wedges with olive oil, then sprinkle with salt, black pepper, and rosemary. Toss to coat evenly.
Toss gently to avoid breaking the wedges.
Arrange the seasoned wedges in a single layer on the prepared baking sheet.
Ensure the wedges are not overlapping for better crisping.
Bake in the preheated oven for 20 minutes, then flip the wedges using a spatula and bake for another 15 minutes until golden and crispy.
Flipping halfway through ensures even browning.
Sprinkle the baked wedges with grated parmesan cheese and serve immediately.
Serve hot for the best texture and flavor.
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