Crispy Parmesan Potato Wedges Recipe

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 465kcal

Author: Becky Hardin | The Cookie Rookie

Parmesan Potato Wedges are about to be your new favorite way to eat potatoes. This crispy baked potato wedges recipe is beyond delicious!

Step-by-step photos can be seen below the recipe card.

Preheat oven to 375°F. Place the butter in an 11x15-inch jelly roll pan and place it in the preheating oven until the butter melts. Remove from the oven as soon as the butter has melted.
¼ cup unsalted butter
Sprinkle the melted butter evenly and liberally with the grated Parmesan, then sprinkle with pepper, seasonings, and herbs. Press the cheese onto the butter.
1¼ cup grated Parmesan cheese, ½ teaspoon ground black pepper, ½ tablespoon Penzey’s Sandwich Sprinkles, ½ tablespoon dried parsley
Halve each potato lengthwise, then turn cut-side down and cut each half at an angle into 3 equal wedges. Dry the potato wedges with a paper towel.
6 medium potatoes
Press each potato wedge, flesh-side down, firmly onto the Parmesan.
Lightly brush the exposed sections of potato with olive oil.
Olive oil
Very lightly season the potatoes with coarse salt and freshly ground pepper and sprinkle with more herbs.
Place in preheated oven and bake 40-50 minutes.
If needed to crisp the Parmesan crust, turn the heat up to 400°F for the last 5-10 minutes.
Transfer potatoes to a wire cooling rack and allow to cool for at least 7 full minutes - this allows the cheese crust to stick to the potatoes.
Serve with your favorite dip. Buffalo, sour cream or Ranch dips work well.

when these Crispy Parmesan Potato Wedges are cooking in the oven, they look a tad strange. It looks like all the cheese has cooked off of them and that the recipe is about to be a failure. BUT TAKE HEART! That's how they should look.

Storage: Store Parmesan potato wedges in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.