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Crispy Parmesan Potato Wedges Recipe

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4.2 from 5 reviews

These Crispy Parmesan Potato Wedges are a delightful twist on traditional potato wedges, featuring a golden, cheesy crust baked to perfection. Coated with melted butter, Parmesan cheese, and a blend of herbs and spices, these wedges are tender on the inside and irresistibly crispy on the outside. Perfect as a snack, side dish, or appetizer, they pair wonderfully with various dips like ranch, sour cream, or buffalo sauce.

Ingredients

Butter & 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 with garlic powder)
  • ½ tablespoon dried parsley (or your favorite herb, plus more for topping)

Potatoes & Seasoning

  • 6 medium potatoes (russets or Yukon Gold, washed)
  • Olive oil (for brushing)
  • Coarse salt (to taste, for seasoning)
  • Freshly ground black pepper (to taste, for seasoning)

Instructions

  1. Preheat and Melt Butter: Preheat your oven to 375°F (190°C). Place the butter in an 11x15-inch jelly roll pan and put it in the oven while it's heating so the butter melts. Remove the pan from the oven as soon as the butter is fully melted.
  2. Add Cheese and Seasonings: Evenly and liberally sprinkle the melted butter with the grated Parmesan cheese. Then, sprinkle with ground black pepper, Penzey’s Sandwich Sprinkles or garlic powder, and dried parsley. Press the cheese firmly onto the butter to help it set.
  3. Cut Potatoes: Halve each potato lengthwise. Place each half cut-side down, then slice it at an angle into three equal wedges. Pat the potato wedges dry thoroughly with paper towels to remove excess moisture.
  4. Press Potatoes into Cheese: Firmly press each potato wedge, flesh-side down, into the Parmesan mixture to coat them with the flavorful crust.
  5. Brush with Olive Oil: Lightly brush the exposed, non-cheese sides of the potato wedges with olive oil to help with crisping during baking.
  6. Season Potatoes: Lightly season the wedges with coarse salt and freshly ground black pepper, then sprinkle with additional dried herbs as desired for extra flavor.
  7. Bake: Place the pan with potato wedges into the preheated oven and bake for 40 to 50 minutes, until the potatoes are tender inside and the crust is golden and crispy.
  8. Increase Heat if Needed: If the Parmesan crust needs more crisping, increase the oven temperature to 400°F (204°C) for the last 5 to 10 minutes of baking.
  9. Cool: Transfer the potato wedges to a wire cooling rack and let them cool for at least 7 minutes. This step helps the crispy cheese crust adhere properly to the potatoes.
  10. Serve: Serve the crispy Parmesan potato wedges warm with your favorite dips such as buffalo sauce, ranch dressing, or sour cream.

Notes

  • You can substitute russet potatoes with Yukon Gold for a slightly creamier texture.
  • Feel free to experiment with different herbs like thyme or rosemary instead of parsley.
  • Ensure the potato wedges are dried well before pressing into the cheese to get optimal crispiness.
  • The cooling step is essential to help the cheesy crust stick firmly to the wedges.
  • For a spicier kick, add a pinch of cayenne pepper to the cheese mixture.

Find it online: https://simpleplatter.com/crispy-parmesan-potato-wedges-recipe/