Herbed Parmesan Potato Wedges Recipe

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Herbed Parmesan Potato Wedges Recipe
Herbed Parmesan Potato Wedges Recipe photo by Taste of Home
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Herbed Parmesan Potato Wedges Recipe

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These potatoes are mildly seasoned with thyme, lemon juice and Parmesan cheese...and they are so good! Using the microwave makes them fast, too. -Connie Thomas of Jensen, Utah
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1-1/4 pounds small red potatoes
  • 2 teaspoons butter, melted
  • 2 teaspoons lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Cut potatoes into quarters; place in a large bowl. Drizzle with butter and lemon juice; toss to coat. Combine the Parmesan cheese, thyme, salt and pepper; sprinkle over potatoes and toss to coat.
Transfer to a 2-qt. microwave-safe dish. Loosely cover with waxed paper and microwave on high for 8-11 minutes or until tender. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Herbed Potato Wedges in Light & Tasty December/January 2004, p29

Nutritional Facts

3/4 cup: 151 calories, 4g fat (2g saturated fat), 10mg cholesterol, 446mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1-1/4 pounds small red potatoes
  • 2 teaspoons butter, melted
  • 2 teaspoons lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Cut potatoes into quarters; place in a large bowl. Drizzle with butter and lemon juice; toss to coat. Combine the Parmesan cheese, thyme, salt and pepper; sprinkle over potatoes and toss to coat.
  2. Transfer to a 2-qt. microwave-safe dish. Loosely cover with waxed paper and microwave on high for 8-11 minutes or until tender. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Herbed Potato Wedges in Light & Tasty December/January 2004, p29

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