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potato wedges on cookie sheet

Crispy Parmesan Potato Wedges

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 422kcal
These CRISPY PARMESAN POTATO WEDGES are so absolutely delicious and EASY! You'll never go back to regular fries after you try these thick baked potato wedges coated in a crispy cheese shell. Just too good!
Print Recipe


  • 6 medium potatoes russets or Yukon Gold, washed
  • ¼ cup butter unsalted
  • cup grated Parmesan cheese
  • ½ teaspoon ground black pepper
  • Penzey’s Sandwich Sprinkles or garlic powder
  • Dried parsley or favorite herb
  • Olive oil to brush potatoes


  • Preheat oven to 375 degrees F.
  • Place butter in an 11x15 inch jelly roll pan and place in oven until butter melts. Remove from oven as soon as butter has melted.
  • Halve each potato, lengthwise, and cut each half into 3 equal wedges. Dry potato wedges with a paper towel.
  • Sprinkle melted butter evenly and liberally with grated Parmesan, then sprinkle with pepper, seasonings and herbs. Press the cheese onto the butter.
  • Press each potato wedge, flesh-side down, firmly onto the Parmesan.
  • Lightly brush the exposed section of potato with olive oil.
  • Very lightly season the potatoes with coarse salt & freshly ground pepper and sprinkle with crushed herbs.
  • Place in preheated oven and bake 40-50 minutes.
  • *If needed to crisp the Parmesan crust, turn the heat up to 400 for the last 5-10 minutes.
  • **Transfer potatoes to a cooling rack and allow to cool 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.
  • Enjoy!



Calories: 422kcal | Carbohydrates: 41g | Protein: 20g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 611mg | Potassium: 1358mg | Fiber: 8g | Vitamin A: 625IU | Vitamin C: 36.4mg | Calcium: 446mg | Iron: 10.6mg