| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 3 large russet potatoes, peeled and cut into 8 wedges
- 1/4 cup butter, melted
- 1/4 cup olive oil
- 1 tablespoons seasoned salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon freshly chopped parsley leaves
- 3 tablespoons grated Parmesan, plus more for garnish
- Salt
Instructions
- Preheat oven to 450 degrees F.
- In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
- Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
- Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 468 |
| Total Fat | 27 g |
| Saturated Fat | 10 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 35 mg |
| Sodium | 727 mg |
Reviews
Yummy! Crispy and flavorful.
I really wanted to like this recipe.. but the wedges were very greasy and beyond that- what coating stuck on was barely ok.- followed recipe to a “T”.
These were quick and easy to make! Loved the seasoning and crispy Parmesan with a little heat! Will definitely mss as me these again!
These are awesome. Mine turn out the best when I use MUCH less oil and butter. I bake them at the recommended temp, but for less time (25-30 mins)
Way too much seasoning salt. I will add half of what it calls for next time. Otherwise they turned out great!
My daughter was assigned to bring “potatoe wedges” to a company lifeguard BBQ. We substituted dried parsley for fresh and increased the amount of potatoes for the oil mixture. It was a good thing because they went super quick and everyone praised her for her great potatoes. The only problem, is we should have made 4 cookie sheets full!
This recipe was awesome, I made them with some homemade cheeseburgers and my husband loved them. I did take others advise and cut back on the oil a bit and decreased the heat to 425 and baked for only 30-35 minutes, they were just right when I pulled them out (just barely a bit crispy around the edges. Super good, I would definitely recommend for like a football game of small family or friend get together.
I have made these several times, they are great. Usually I follow the recipe exactly, and the finished product is a bit greasy but awesome flavor. There are never any leftovers. You could cut down on the butter and olive oil. You could also add other things, like some of the other reviewers have done.
WOW! Not only did these pack an amazing flavor with the crispy cheese melted onto it, but they also packed a punch! I lowered the temperature to 425 after I turned them because they seemed to be really crispy on the one side already, but would have been fine with the time stated as well. These were such a big hit I had to make them again 2 days later!
I ended up with mine a little too crispy on the edges, probably because I cut them a little too thin. Also, don’t cook at 450 for 45 minutes! I cooked mine at 425 and after 30-35 min they were a little too crispy. I thought they tasted really good though. I always add salt to my fries/potatoes, but I think the seasoned salt helped. Will definitely try again will less time and less heat!