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Roasted Parmesan Potato Wedges

Total Time

Prep: 10 min. Bake: 45 min.

Makes

6 servings

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
Roasted Parmesan Potato Wedges Recipe photo by Taste of Home

Ingredients

  • 4 russet potatoes (about 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

  1. Preheat oven to 350°. Cut each potato lengthwise in half. Cut each half into 3 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 until golden brown and tender, 45-55 minutes.

Nutrition 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.

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