Roasted Parmesan Potato Wedges Recipe

5 16 20
Roasted Parmesan Potato Wedges Recipe
Roasted Parmesan Potato Wedges Recipe photo by Taste of Home
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Roasted Parmesan Potato Wedges Recipe

Read Reviews
5 16 20
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 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

Directions

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 15x10x1-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.
Originally published as Roasted Parmesan Potato Wedges in Light & Tasty February/March 2005, p59

Nutritional Facts

4 each: 179 calories, 4g fat (1g saturated fat), 5mg cholesterol, 387mg sodium, 31g carbohydrate (0 sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 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 15x10x1-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.
Originally published as Roasted Parmesan Potato Wedges in Light & Tasty February/March 2005, p59

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Reviews forRoasted Parmesan Potato Wedges

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robbrd User ID: 1292786 279091
Reviewed Dec. 11, 2017

"I made a chicken dish that has fresh cranberries and orange juice. Normally I make mashed potatoes for the sauce to act as a gravy but I just wasn't in the mood for mashed potatoes. I knew I wanted roasted potatoes of some sort and this looked good. It did not disappoint. Everyone enjoyed them!"

MY REVIEW
PrplMonky5 User ID: 6612040 268137
Reviewed Jun. 19, 2017

"I made this with red potatoes. Cut the recipe in the half. Also I used olive oil instead of canola. I put aluminum foil down on the pan for easy cleanup. The potatoes were in the oven for 21 minutes, but when I went to turn them, I noticed they were nearly done! I put them back in for 4 more minutes and they were perfect. Next time I'll turn them after 13 minutes, then put them back in for another 12. Good thing I did turn them too, because they were starting to stick to the aluminum foil despite the spray! They were delicious though! Very very yummy! The coating actually because a bit crispy."

MY REVIEW
DWare5883 User ID: 5884353 259014
Reviewed Jan. 1, 2017

"Very easy and great flavor."

MY REVIEW
cbenne12 User ID: 7424916 235468
Reviewed Oct. 23, 2015

"These were amazing! I added just a touch of chili powder for a little kick."

MY REVIEW
habenaroman User ID: 7905288 229118
Reviewed Jul. 7, 2015

"Very good."

MY REVIEW
michelleo4 User ID: 7496850 129906
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! !!"

MY REVIEW
joysup18 User ID: 7665678 63878
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+++"

MY REVIEW
Eljay62 User ID: 1426792 65234
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."

MY REVIEW
ValerieMS User ID: 4364700 61300
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."

MY REVIEW
Hannah0418 User ID: 1795891 146335
Reviewed Nov. 25, 2011

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

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