Dutch Oven Cheesy Potato Wedges

Dutch Oven Size:

12″ Dutch Oven


  • 4 Russet Potatoes
  • 1/2 Pound Butter
  • 1/3 Cup Parmeasan Cheese
  • 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon Seasoned Salt
  • Parsley Flakes


Wash potatoes and cut each one into 8 wedges Melt butter in dutch oven Coat potato wedges with butter on both sides Arrange in the dutch oven in a circular pattern Mix parsley flakes and bake with 1/3 of the coals on the bottom and 2/3 of them on the top until you can pierce the potatoes easily with a fork. Watch the bottom heat, you may have to finish baking from the top. Don’t overcook.

Preparation and Cooking Time:

1-1.5 Hours