Roasted Parmesan Potato Wedges

Name: Roasted Parmesan Potato Wedges
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings.
Cuisine: Asian Appetizers, Asian Side Dishes, Asian Vegetarian Recipes, Indian Recipes, Italian Recipes, Italian Side Dishes, Italian Vegetarian Recipes
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

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

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.

Reviews

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Average Rating:

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.
ValerieMS

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.
Hannah0418

Nov 25, 2011

have made these with both red potatoes and sweet potatoes - both delish!!
transou4

Jan 8, 2011

I have made roasted potatoes many different ways, with just as many different results. This one is a keeper! Everyone loved these at our Christmas lunch. Even good leftover the next day!