Description
These Crispy Parmesan Potato Wedges are a delicious and easy side dish featuring golden potato wedges coated with melted butter, a generous layer of Parmesan cheese, and seasoned with black pepper, garlic powder, and dried parsley. Baked to crispy perfection, they make a savory accompaniment to any meal or a tasty snack on their own.
Ingredients
Scale
Cheese and Seasoning Mixture
- ¼ cup unsalted butter (½ stick)
- 1¼ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- ½ tablespoon Penzey’s Sandwich Sprinkles (or substitute garlic powder)
- ½ tablespoon dried parsley (or your favorite herb; plus more for topping)
Potatoes
- 6 medium potatoes (russets or Yukon Gold, washed)
Other
- Olive oil (for brushing)
- Coarse salt (lightly for seasoning)
- Freshly ground pepper (lightly for seasoning)
Instructions
- Preheat and melt butter: Preheat the oven to 375°F. Place the butter in an 11×15-inch jelly roll pan and let it melt in the oven during the preheating process. Remove the pan as soon as the butter has fully melted.
- Prepare Parmesan mixture: Evenly sprinkle the melted butter with grated Parmesan cheese. Then sprinkle ground black pepper, sandwich sprinkles (or garlic powder), and dried parsley over the cheese. Press the cheese mixture gently to adhere to the butter.
- Cut potatoes: Halve each potato lengthwise, then place the cut side down and slice each half diagonally into 3 equal wedges. Dry the potato wedges thoroughly with a paper towel to remove excess moisture.
- Coat wedges with cheese: Press each potato wedge, flesh side down, firmly onto the Parmesan mixture, ensuring good contact to coat each wedge with cheese.
- Brush olive oil: Lightly brush the exposed potato sections with olive oil to enhance crispiness and browning during baking.
- Season wedges: Lightly season the potatoes with coarse salt and freshly ground black pepper. Sprinkle additional dried herbs on top as desired.
- Bake: Place the pan in the preheated oven and bake the potato wedges for 40 to 50 minutes until they are cooked through and the cheese crust begins to crisp up.
- Optional crisping: If the cheese crust needs to crisp more, increase the oven temperature to 400°F for the last 5 to 10 minutes of baking.
- Cool: Transfer the baked potato wedges to a wire cooling rack and allow them to cool for at least 7 minutes. This resting time helps the cheese crust stick firmly to the potatoes.
- Serve: Serve the crispy Parmesan potato wedges warm with your favorite dips such as buffalo sauce, sour cream, or ranch dressing.
Notes
- Use russet or Yukon Gold potatoes for best texture and flavor.
- Drying the wedges before pressing them into the cheese mixture helps achieve maximum crispness.
- Adjust seasoning to taste; you can substitute herbs or spices for a customized flavor.
- Letting the wedges cool on a rack helps prevent sogginess and keeps the crust crunchy.
- Serve with a variety of dips for an added burst of flavor.
