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

Roasted Parmesan Potato Wedges Recipe

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From Stratford, Wisconsin, Linda Rock shares the secret to her tender oven-baked potato wedges. As savory as they are good for you, the potatoes have a mouthwatering cheese and herb coating that adds a pretty golden color...and just the right amount of flavor.—Linda Rock, Stratford, Wisconsin
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 6 servings


  • 4 potatoes (2 pounds)
  • 2 teaspoons canola oil
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

Nutritional Facts

4 each: 179 calories, 4g fat (1g saturated fat), 5mg cholesterol, 387mg sodium, 31g carbohydrate (0g sugars, 3g fiber), 6g protein Diabetic Exchanges:2 starch, 1/2 fat


  1. Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.
  2. Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake at 350° for 45-55 minutes or until golden brown and tender. Yield: 6 servings.
Originally published as Roasted Parmesan Potato Wedges in Light & Tasty February/March 2005, p59

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Reviewed Oct. 23, 2015

"These were amazing! I added just a touch of chili powder for a little kick."

Reviewed Jul. 7, 2015

"Very good."

Reviewed Mar. 16, 2014

"Tryed a recipe before this way and was terrible. But WOW this recipe is sooooooo!!! good I am making it again tonight!!! YUMMY! !!"

Reviewed Feb. 10, 2014

"EXCELLENT!!! I didn't adjust it, this recipe is perfect the way it is! Quick, easy and oh so tasty! 10+++"

Reviewed Oct. 5, 2013

"We absolutely love these! They are quicker to make than some other roasted potatoes because they don't need to be peeled. I ran out of canola oil one day so used olive oil instead and we liked that even better. These get rave reviews every time I serve them."

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