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

Parmesan Potato Wedges Recipe

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4.5 14 19
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I recommend serving these wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree.—Beth Ask, Ulster, Pennsylvania
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 4 large baking potatoes (2 pounds)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika

Nutritional Facts

4 each: 129 calories, trace fat (trace saturated fat), 1mg cholesterol, 249mg sodium, 29g carbohydrate (0g sugars, 3g fiber), 3g protein Diabetic Exchanges:1-1/2 starch

Directions

  1. Line a baking sheet with heavy-duty foil. Cut each potato into eight wedges; place on foil. Coat with cooking spray. Sprinkle with Parmesan cheese and seasonings. Bake at 400° for 30 minutes or until tender. Yield: 8 servings.
Originally published as Parmesan Potato Wedges in Light & Tasty December/January 2002, p9

Reviews for Parmesan Potato Wedges

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 29, 2016

"Thought they were very good and much better than buying frozen French fries."

MY REVIEW
Reviewed Jan. 26, 2016

"I made this side dish in my actifry. I added more potatoes to the mix and added 2 tb of olive oil. The blend of flavors was very nice."

MY REVIEW
Reviewed Sep. 19, 2015

"these were fantastic!! My husband and son has requested these for dinner more often! I tripled the batch and they turned out great. Next time I'll be using garlic salt and place of the salt and fresh garlic. This will just help cut down on prep time"

MY REVIEW
Reviewed May. 28, 2014

"We thought they were a little bland. I added some seasoned salt after they were done."

MY REVIEW
Reviewed Apr. 2, 2013

"Very good and easy to make. Great Parmesan flavor."

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