Herbed Potato Wedges Recipe

4 2 6
Herbed Potato Wedges Recipe
Herbed Potato Wedges Recipe photo by Taste of Home
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Herbed Potato Wedges Recipe

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4 2 6
Publisher Photo
I'M a widower and cook mainly for myself. This recipe is simple and I've used it many times. Since it makes enough for two, I'll wrap half of the baked potato wedges in foil and freeze them for another time. Then I simply warm them in the toaster oven or microwave. -R. V. Taibbi, Honolulu, Hawaii
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon dried basil
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 large unpeeled baking potato, cut into wedges
  • 2 teaspoons canola oil

Directions

In a shallow bowl, combine Parmesan cheese, basil, salt if desired and peppers. Brush cut sides of potato wedges with oil; dip into cheese mixture.
Place in a greased 8-in. square pan. Bake, uncovered, at 400° for 20-25 minutes or until tender. Yield: 2 servings.
Originally published as Herbed Potato Wedges in Reminisce Extra April 1998, p47

Nutritional Facts

1 serving: 218 calories, 7g fat (2g saturated fat), 6mg cholesterol, 147mg sodium, 34g carbohydrate (2g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon dried basil
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 large unpeeled baking potato, cut into wedges
  • 2 teaspoons canola oil
  1. In a shallow bowl, combine Parmesan cheese, basil, salt if desired and peppers. Brush cut sides of potato wedges with oil; dip into cheese mixture.
  2. Place in a greased 8-in. square pan. Bake, uncovered, at 400° for 20-25 minutes or until tender. Yield: 2 servings.
Originally published as Herbed Potato Wedges in Reminisce Extra April 1998, p47

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Reviews forHerbed Potato Wedges

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suefasoli User ID: 6350252 23158
Reviewed Jan. 9, 2014

"Good flavor, but didn't brown and were soft and mushy."

MY REVIEW
prairieguy User ID: 4490159 81174
Reviewed Jan. 27, 2010

"I found that after a couple of dips the cheese mix did not want to stick as much due to oil becoming part of the mix, so I ran my knife through the cheese some more to make it finer and then instead of dipping I held the wedges and drizzled cheese mix over them and 'firmed' it on with my fingers."

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