Slice potatoes into wedges by cutting the potato in half longways on the most narrow edge.
Cut each half into 3-4 wedges by angling your knife slightly towards the center of the potato (mind your hand!).
Toss potato wedges with olive oil, coating each wedge evenly.
Combine flour, panko, parmesan cheese, salt, pepper, season salt, and seasonings. Mix well.
Toss potato wedges with the seasoned breading, coating each wedge equally.
Spread wedges onto a lined cookie sheet, being sure that each wedge has a face down on the sheet.
Dot the butter evenly over the top of the wedges.
Bake for 20 minutes, remove from oven and flip the potato wedges.
Bake an additional 20-25 minutes, until the wedges are soft and golden brown.
Video
Notes
The potato wedges can be made omitting the butter, they will just come out more dry.The potato wedges can be reheated in the oven on broil (middle rack) for 5-8 minutes.