Roasted Parmesan Potato Wedges Recipe
- 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 15-in. x 10-in. x 1-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.
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 for Roasted Parmesan Potato Wedges
"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."
"Very easy and great flavor."
"These were amazing! I added just a touch of chili powder for a little kick."
"Tryed a recipe before this way and was terrible. But WOW this recipe is sooooooo!!! good I am making it again tonight!!! YUMMY! !!"
"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."
"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."
"have made these with both red potatoes and sweet potatoes - both delish!!"
"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!"
"These felt like a guilty pleasure but much healthier than such! A little greasy/oily but good!"
"We loved this recipe. I cut this recipe in half the first time but never again after that. Everyone asks for second helpings."
"This was DELICIOUS! We used small red potatoes and shredded parmesan as that was what I had on hand. I placed all the ingredients except the potatoes in a ziploc bag and mixed them up. Then I added the potatoes and shook to coat. So easy! A HUGE hit at our house. Thanks so much for the wonderful recipe. It's definitely a keeper."
"I make these to accompany steak for special dinners with my boyfriend. They are so easy to make! The potatoes are absolutely delicions - tender on the inside and crisp on the outside. The combination of parmesan and spices is spectacular and this is one of our absolute favorite sides dishes!"