{Grilled} Black Pepper Parmesan Potato Wedges: These irresistible potato wedges are seasoned with black pepper and parmesan cheese! They start off in the oven and finish off on the grill!
Back when I was certain I would grow up to be the next Shannon Miller or Michelle Kwan (we shared the same name, and at five, that’s pretty spectacular) I loved dipping my fries in mustard.
I find that fundamentally strange considering my stance on mustard currently is that it should be nowhere near my food unless it’s the spicy brown kind.
Though my love of mustard was short-lived and my great hopes and dreams of being an Olympic gymnast or ice skater were shattered due to the tall genes in my family, the one thing that has remained true after all of these years (among other things) is my love for all things potato.
I like them smashed, mashed, baked, fried–you name it, and I love it.
When it comes to these addicting fries, which in actuality were a side dish but could easily double as a whole meal, the components that make up these heavenly wedges are threefold: olive oil, parmesan cheese, and black pepper.
For aesthetic purposes, I threw on some parsley, but I don’t really count that as part of what makes these wedges so delightful.
It’s fast food gospel to dip your fries in black pepper and salt, so baking these fries in black pepper was a no-brainer. And the parmesan cheese? Well, since I adore parmesan cheese, that was a no-brainer for me as well.
These easy potato wedges are grilled and seasoned with black pepper and parmesan cheese!
- 4 russet potatoes
- 3 Tbsp olive oil
- 2/3 cup grated parmesan cheese
- 2-3 tsp freshly ground black pepper
- sea salt, to taste
- parsley, optional
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Preheat oven to 425 degrees and line a baking sheet with parchment paper.
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Cut each russet potato into eight wedges (32 wedges total) and pat dry with a paper towel.
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Place all potatoes in an even layer on the baking sheet (they can be split up into two sheets if there is not enough room on one), and drizzle with olive oil and sprinkle with just a bit of sea salt.
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Sprinkle freshly ground black pepper (starting with 2 tsp and adding the last one if desired) and parmesan cheese over wedges and gently toss to combine.
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Bake for 10 minutes on one side, then flip potatoes over and cook for 10 minutes on the other side (this softens the potato so that it can be grilled to perfection).
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Once the potatoes have baked for 20 minutes, grill potatoes over medium heat for 2-3 minutes on each side, or until they have nice grill marks on each side.
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Sprinkle with parsley and more cheese if desired!
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Enjoy!
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