Wedge Potatoes Recipe
Wedge Potatoes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“These simple-to-fix potato wedges are great with burgers, chicken sandwiches, fish and other entrees,” says Barbara Trautmann from Ham Lake, Minnesota.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 4 medium baking potatoes (1 pound)
  • 1 tablespoon olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

Directions

Cut each potato into eight wedges; place in a large resealable plastic bag. Add oil; seal bag and shake to coat. In another resealable bag, combine the Parmesan cheese and seasonings; add potatoes, a few at a time, and shake to coat.
Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until golden brown, turning once. Yield: 4 servings.
Originally published as Parmesan Potato Wedges in Taste of Home February/March 2006, p48

Nutritional Facts

8 piece: 151 calories, 5g fat (2g saturated fat), 5mg cholesterol, 214mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 4 medium baking potatoes (1 pound)
  • 1 tablespoon olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  1. Cut each potato into eight wedges; place in a large resealable plastic bag. Add oil; seal bag and shake to coat. In another resealable bag, combine the Parmesan cheese and seasonings; add potatoes, a few at a time, and shake to coat.
  2. Place in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until golden brown, turning once. Yield: 4 servings.
Originally published as Parmesan Potato Wedges in Taste of Home February/March 2006, p48

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Reviews forWedge Potatoes

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Brossi User ID: 8526235 243249
Reviewed Feb. 5, 2016

"These were fabulous! All loved the flavour. 10/10! Thanks for an awesome recipe."

MY REVIEW
lisa53202 User ID: 1079567 105025
Reviewed Jun. 11, 2013

"I leave off the Parmesan cheese and bake at 450 degrees--very good!"

MY REVIEW
tam145 User ID: 1527525 155853
Reviewed Jul. 1, 2011

"Delicious!"

MY REVIEW
jenniemsrich User ID: 1772477 75726
Reviewed Nov. 3, 2010

"Delicious!!! We all loved them!!!"

MY REVIEW
lurky27 User ID: 1251896 84460
Reviewed Apr. 5, 2009

"easy, yummy, and delicious! Plus, a great way to use up a bunch of spices in my cabinet!

~ Theresa"

MY REVIEW
scrambledwithcheese User ID: 1233902 84452
Reviewed Jan. 25, 2008

"These were sooo good. I did have to bake them longer than called for to get them really crunchy."

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