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Herbed Potato Wedges Recipe

Herbed Potato Wedges Recipe

I'M a widower and cook mainly for myself. This recipe is simple and I've used it many times. Since it makes enough for two, I'll wrap half of the baked potato wedges in foil and freeze them for another time. Then I simply warm them in the toaster oven or microwave. -R. V. Taibbi, Honolulu, Hawaii
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings


  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon dried basil
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 large unpeeled baking potato, cut into wedges
  • 2 teaspoons canola oil


  • 1. In a shallow bowl, combine Parmesan cheese, basil, salt if desired and peppers. Brush cut sides of potato wedges with oil; dip into cheese mixture.
  • 2. Place in a greased 8-in. square pan. Bake, uncovered, at 400° for 20-25 minutes or until tender. Yield: 2 servings.

Nutritional Facts

1 serving: 218 calories, 7g fat (2g saturated fat), 6mg cholesterol, 147mg sodium, 34g carbohydrate (2g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Reviews for Herbed Potato Wedges

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Reviewed Jan. 9, 2014

"Good flavor, but didn't brown and were soft and mushy."

Reviewed Jan. 27, 2010

"I found that after a couple of dips the cheese mix did not want to stick as much due to oil becoming part of the mix, so I ran my knife through the cheese some more to make it finer and then instead of dipping I held the wedges and drizzled cheese mix over them and 'firmed' it on with my fingers."

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