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Roasted Parmesan Potato Wedges

 Roasted Parmesan Potato Wedges
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
6 ServingsPrep: 10 min. Bake: 45 min.


  • 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


  • 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.
  • 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 wedges equals 179 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 387 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.