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crispy herb-crusted potato wedges in a wide horizontal shot, golden and flecked with herbs, piled on a sheet pan with a small dish of dip beside them, bright natural light, shallow depth of field, landscape orientation

Roasted Herb-Crusted Potato Wedges

Parmesan and roast potatoes coated with fresh herbs.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes cut into wedges
  • 3 tbsp olive oil
  • 1/3 cup parmesan grated
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp salt

Method
 

  1. Toss the potato wedges with olive oil until evenly coated.
  2. Mix the parmesan, rosemary, thyme, garlic powder, and salt, then toss with the wedges.
  3. Arrange cut-side down on a parchment-lined baking sheet in a single layer.
  4. Roast at 425F for 25 minutes, then flip each wedge.
  5. Roast another 10 minutes until deeply golden and crisp.

Notes

Don't crowd the pan or they'll steam instead of crisp.