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Two-Tone Potato Wedges Recipe

Two-Tone Potato Wedges Recipe

Better than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. This is the only way my daughter will eat sweet potatoes, and she loves 'em!. —Marie Nicolau Schumacher, Larchmont, New York
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:4 servings


  • 2 medium potatoes
  • 1 medium sweet potato
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese
  • 2 garlic cloves, minced


  • 1. Cut each potato and the sweet potato into eight wedges; place in a large resealable plastic bag. Add the oil, salt and pepper; seal bag and shake to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray.
  • 2. Bake, uncovered, at 425° for 20 minutes. Turn potatoes; sprinkle with cheese and garlic. Bake 20-25 minutes longer or until golden brown. Yield: 4 servings.

Nutritional Facts

6 potato wedges: 151 calories, 4g fat (1g saturated fat), 1mg cholesterol, 176mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 3g protein Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Two-Tone Potato Wedges

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burntbydad 238938
Reviewed Dec. 7, 2015

"Good and simple"

justmbeth 237391
Reviewed Nov. 15, 2015

"Good tasting. I leave my peels on as well."

jblatter 145443
Reviewed Sep. 13, 2014

"@vlooney4...I just scrub them really well then leave the potato peels on. Works great."

vlooney4 92927
Reviewed Sep. 13, 2014

"These look great but I am wondering if I should peal the potatoes or leave the skins on"

kls258 146440
Reviewed May. 7, 2014

"Loved these! I used only sweet potatoes instead of a mixture and they turned out great!"

punkrockfrog03 93857
Reviewed Feb. 1, 2011

"We had to eliminate the cheese as our 18 month old cannot have dairy but this dish was a hit, I have made it twice and plan to make it again very soon. YUM!"

raceywlf 145387
Reviewed Dec. 17, 2010

"made these wedges a few times and we all loved them, can't wait to make them again."

scrambledwithcheese 160958
Reviewed Jan. 30, 2008

"These were okay, not my favorite though. The sweet potatoes ended up a little mushy, while the regular potatoes got nice and crispy."

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