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Roasted Parmesan Potato Wedges

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
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    6 servings

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.
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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Reviews

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Average Rating:
  • Dawn
    Jan 4, 2021

    This is a winner recipe! I used baking potatoes (4), lined baking pans with foil and used 1/4 cup olive oil in place of canola oil! I did spritz the foil with non-stick cooking spray for easier removal of potatoes! These potatoes remind me of baked "fries"!

  • knscuba
    May 20, 2019

    These were a huge hit to a picnic I took them to. They are on my will do again list.

  • robbrd
    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!

  • PrplMonky5
    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.

  • DWare5883
    Jan 1, 2017

    Very easy and great flavor.

  • cbenne12
    Oct 23, 2015

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

  • habenaroman
    Jul 7, 2015

    Very good.

  • michelleo4
    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! !!

  • joysup18
    Feb 10, 2014

    EXCELLENT!!! I didn't adjust it, this recipe is perfect the way it is! Quick, easy and oh so tasty! 10+++

  • Eljay62
    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.