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Roasted Parmesan Potato Wedges Recipe

Roasted Parmesan Potato Wedges Recipe

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. YIELD: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


  • 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.

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

Reviews for Roasted Parmesan Potato Wedges

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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."

Reviewed Mar. 1, 2012

"This recipe is excellent!!! The only thing I would change is the serving size. You will want to double it if you're feeding 6 people."

Reviewed Nov. 25, 2011

"have made these with both red potatoes and sweet potatoes - both delish!!"

Reviewed Jan. 8, 2011

"I have made roasted potatoes many different ways, with just as many different results. This one is a keeper! Everyone loved these at our Christmas lunch. Even good leftover the next day!"

Reviewed Nov. 23, 2010

"These felt like a guilty pleasure but much healthier than such! A little greasy/oily but good!"

Reviewed Jun. 1, 2010

"We loved this recipe. I cut this recipe in half the first time but never again after that. Everyone asks for second helpings."

Reviewed Mar. 30, 2010

"This was DELICIOUS! We used small red potatoes and shredded parmesan as that was what I had on hand. I placed all the ingredients except the potatoes in a ziploc bag and mixed them up. Then I added the potatoes and shook to coat. So easy! A HUGE hit at our house. Thanks so much for the wonderful recipe. It's definitely a keeper."

Reviewed Mar. 27, 2010

"Very very good! Quick and easy too. Instead of spraying your baking sheet, line it with foil, and clean up is a BREEZE!"

Reviewed Feb. 14, 2010

"I make these to accompany steak for special dinners with my boyfriend. They are so easy to make! The potatoes are absolutely delicions - tender on the inside and crisp on the outside. The combination of parmesan and spices is spectacular and this is one of our absolute favorite sides dishes!"

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