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Wedge Potatoes Recipe
Wedge Potatoes Recipe photo by Taste of Home

Wedge Potatoes Recipe

Publisher Photo
“These simple-to-fix potato wedges are great with burgers, chicken sandwiches, fish and other entrees,” says Barbara Trautmann from Ham Lake, Minnesota.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 4 medium baking potatoes (1 pound)
  • 1 tablespoon olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

Nutritional Facts

8 wedges equals 151 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 214 mg sodium, 21 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

  1. Cut each potato into eight wedges; place in a large resealable plastic bag. Add oil; seal bag and shake to coat.
  2. In another resealable bag, combine the cheese and seasonings; add potatoes, a few at a time, and shake to coat.
  3. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until golden brown, turning once. Yield: 4 servings.
Originally published as Parmesan Potato Wedges in Taste of Home February/March 2006, p48

Nutritional Facts

8 wedges equals 151 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 214 mg sodium, 21 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Wedge Potatoes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 11, 2013

"I leave off the Parmesan cheese and bake at 450 degrees--very good!"

MY REVIEW
Reviewed Jul. 1, 2011

"Delicious!"

MY REVIEW
Reviewed Nov. 3, 2010

"Delicious!!! We all loved them!!!"

MY REVIEW
Reviewed Apr. 5, 2009

"Easy, yummy, and delicious! Plus, a great way to use up a bunch of spices in my cabinet!

~ Theresa"

MY REVIEW
Reviewed Jan. 25, 2008

"These were sooo good. I did have to bake them longer than called for to get them really crunchy."

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