Go Back
+ servings

Black Pepper Parmesan Frico Potato Wedges

Print Recipe
These Black Pepper Parmesan Frico Potato Wedges are incredible! Roasted potatoes wedges sprinkled with black pepper and Parmesan cheese at the end crisp up and become golden brown.
Course Side Dishes
Cuisine American
Keyword baked, black pepper, Frico, parmesan, potato, potato wedges, roasted, russets
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 354
Author Laurie McNamara


  • 4 large russet potatoes
  • 6 tablespoons extra light olive oil or avocado oil
  • 1/2 cup freshly grated Parmesan cheese
  • kosher salt to taste
  • freshly ground black pepper to taste


  • Preheat your oven to 450°.
  • Scrub the russets well and pat dry before cutting each one into 8 wedges. Divide the potatoes in a half among two metal, rimmed sheet pans. Drizzle each pan of potatoes with 3 tablespoons of oil and toss well to coat.
  • Slide both pans into the oven for 20 minutes. Remove, rotate and bake for an additional 10 minutes.
  • Remove and immediately sprinkle both pans with 1/4 cup of cheese, a sprinkle of salt and lots of coarsely ground black pepper. The cheese will immediately melt on to the pan, but once the potatoes can be lifted off the pan without tearing, pick them up and set them directly onto the melted cheese.
  • Slide the wedges back into the oven for 5 more minutes or until the cheese is lightly golden and slightly crispy.
  • Let the wedges cool on the pan for a minute or two and then serve immediately.


Serving: 5fries | Calories: 354kcal | Carbohydrates: 45g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 140mg | Potassium: 1036mg | Fiber: 3g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 2mg