ROASTED PARMESAN POTATO WEDGES

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Roasted Parmesan Potato Wedges image

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

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 350°. 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 until golden brown and tender, 45-55 minutes.

Nutrition Facts : Calories 179 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 387mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

OG TANVEER
tanveerog@hotmail.co.uk

I'm not sure what I did wrong, but my potato wedges turned out soggy. I think I might have used too much oil.


Kenya Garibaldi
g.kenya@gmail.com

These potato wedges were easy to make and they turned out great! I will definitely be making them again.


Imran Nazir
n90@hotmail.fr

I made these potato wedges for a party and they were a big hit! Everyone loved them.


Roshan Koirala
roshan48@hotmail.com

These potato wedges were a bit bland. I think I would add some more seasonings next time.


NOORHUSSIAN Brohi
n@gmail.com

I followed the recipe exactly and the potato wedges turned out perfectly. They were crispy on the outside and fluffy on the inside.


Adila Rubab
a.r@hotmail.fr

These potato wedges were a bit too salty for my taste. I think I would use less Parmesan cheese next time.


Larry White
larry_white@hotmail.co.uk

I'm not a huge fan of Parmesan cheese, but I still enjoyed these potato wedges. They were crispy and flavorful.


Chidozie Ugochukwu
c.ugochukwu95@yahoo.com

These potato wedges were easy to make and they turned out great! I used a little less Parmesan cheese than the recipe called for, and they were still plenty cheesy.


Ahsan Ahsii
a_ahsan92@yahoo.com

I made these potato wedges last night and they were a hit! My family loved them.


samwel kanyingi
samwel_k3@gmail.com

These roasted Parmesan potato wedges were absolutely delicious! They were crispy on the outside and fluffy on the inside, and the Parmesan cheese added a nice salty flavor. I will definitely be making these again.