Crispy Parmesan Oven Roasted Potato Wedges

These crispy parmesan oven roasted potato wedges are a super delicious side that will go with many different meals. The potatoes are cut into wedges, coated with parmesan cheese and baked until they are perfectly crispy.

5 from 2 votes

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Prep Time 5

Cook Time 35

Total Time 40

Course Side Dish

Cuisine American

Servings

Calories 379 kcal

Ingredients

2 pounds russet potatoes, cut into wedges
2 tablespoons salted butter
2 tablespoons olive oil
½ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat oven to 425°F. Line two jelly roll pans with parchment paper.
Place potatoes in a large saucepan or stock pot. Add enough water to about 1 inch above the potatoes. Heat over medium-high heat until boiling. Reduce heat and continue to cook over a gentle boil for 2 minutes.
Drain potatoes in a colander and then return them to the hot pan. Shake them around a bit to rough them up and dry them out a bit.
Add the olive oil, butter, parmesan, garlic powder, salt, and pepper. Gently stir the potatoes with a rubber spatula to evenly coat.
Divide potatoes among the two prepared baking sheets, spreading them in an even layer.
Bake in the preheated 425°F oven for 15 minutes. Remove from oven, flip wedges over and bake for 7-9 more minutes or until desired degree of crispiness. Sprinkle with flake salt immediately after removing from the oven, if desired. Serve warm.

Nutrition Information

Please note that these nutrition facts are approximations and may not be entirely precise.

Keyword parmesan, potatoes

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