Description
Enjoy crunchy and flavorful Crispy Parmesan Potato Wedges, baked to golden perfection with a savory Parmesan crust, herbs, and a hint of garlic. These wedges are an easy, satisfying side dish perfect for any meal or snack.
Ingredients
Scale
Butter and Cheese 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)
- olive oil (for brushing)
- coarse salt (for seasoning)
- freshly ground black pepper (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 put it in the oven as it preheats until the butter completely melts. Remove from the oven immediately once melted.
- Add Parmesan and seasonings: Evenly and liberally sprinkle the melted butter with grated Parmesan cheese. Then add the ground black pepper, Penzey’s Sandwich Sprinkles (or garlic powder), and dried parsley. Press the cheese firmly onto the butter to create a crust base.
- Prepare the potatoes: Halve each washed potato lengthwise, then place the cut-side down and cut each half at an angle into 3 equal wedges. Pat dry the wedges thoroughly with paper towels to remove excess moisture.
- Coat potato wedges with cheese crust: Press each potato wedge, flesh-side down, firmly onto the Parmesan cheese mixture in the pan, ensuring good contact so the cheese sticks well.
- Brush with olive oil: Lightly brush the exposed potato surfaces not touching the cheese with olive oil to help them crisp up during baking.
- Season the wedges: Lightly season the potatoes with coarse salt, freshly ground black pepper, and sprinkle some extra dried parsley or herbs over the top for added flavor.
- Bake the wedges: Place the pan in the preheated oven and bake for 40 to 50 minutes until the potatoes are tender and the cheese crust is golden.
- Optional crisping: If you want a crispier Parmesan crust, increase the oven temperature to 400°F for the last 5 to 10 minutes of baking.
- Cool on wire rack: Transfer the wedges to a wire cooling rack and let them cool for at least 7 minutes to allow the cheese crust to set and stick firmly to the potatoes.
- Serve: Serve the crispy Parmesan potato wedges warm with your favorite dip such as buffalo sauce, sour cream, or ranch.
Notes
- Drying potato wedges before pressing into the cheese helps the crust adhere better and prevents sogginess.
- You can substitute Penzey’s Sandwich Sprinkles with garlic powder for similar flavor.
- Using either russet or Yukon Gold potatoes works well, with russets giving fluffier interiors and Yukon Golds creamier texture.
- Allowing the wedges to cool on a wire rack helps maintain crispiness by preventing steam buildup underneath.
- Serve with dips like buffalo sauce, sour cream, or ranch for added flavor contrast.
