Parmesan Roasted Red Potato Wedges (GF)

Where has all the red potato love gone?

Parmesan Roasted Red Potato Wedges (GF)

Sweet potatoes have taken over the world with their flashy beta carotene and candied taste, but there are myriad other potatoes to remember when you reach for a starch.

All potatoes are vegetables people! Just because they have a naturally white color, which their low carb nemesis cauliflower shares, by the way, is no reason to exclude them from your diet.

My mom used to force boiled red potatoes on me as a kid, so for years I detested them, thinking they were tasteless lumps of grossness. Who knew they could be baked and become something so scrumptious?!

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Believe it or not, potatoes actually boast some pretty astounding nutritional stats, including a high amount of vitamin C, B6, and potassium.

The one fact that really shocked me was the calorie content.

Before you read on, guess in your mind as to the number of calories you think a medium potato contains….


110 calories! That’s around the same amount as a banana!

I erroneously guessed around 300 calories, but maybe that’s just me.

They also contain ZERO fat!…that is, until you start doctoring them up as this recipe does. :-)

But hey, that’s pretty cool, I thought.

One of my favorite ways to prepare the tuber is by roasting them.

Tossed in some coconut oil and a few of your favorite spices, you really can’t go wrong.

Parmesan Roasted Red Potato Wedges (GF) 3

This is the simplest recipe I make for our family, and we all just love them. We often pair them with my husband’s grilled hamburgers or fish and a vegetable, but we’ve been known to enjoy them for an afternoon snack as well.

They are filling to the point of satiety without putting you in a food coma, and being a complex carbohydrate, they provide a nice dose of energy.

Parmesan Roasted Red Potato Wedges (GF)
Prep time
Cook time
Total time
Serves: 50 potato wedges
  • 4 large red potatoes, cut into wedges (I get about 50 wedges altogether)
  • 2 T. coconut oil, melted
  • ½ t. sea salt
  • ¼ t. pepper
  • ½ t. garlic powder
  • ¼ c. parmesan
  • 2 T. fresh parsley, finely chopped
  1. Boil the potato wedges just until fork tender (not beyond); this takes about 5-6 minutes.
  2. Preheat the oven to 425 degrees.
  3. Drain the potatoes and pat them dry.
  4. Mix together the salt, pepper, garlic, and parmesan.
  5. Toss the wedges with the coconut oil first, followed by the above spice/cheese mix.
  6. Coat each wedge as best you can.
  7. Spread the wedges onto a parchment paper-lined baking sheet.
  8. Bake the wedges for 25-30 minutes until golden brown, flipping once during the baking process.
  9. Top with fresh parsley and enjoy!
Nutrition facts are for one wedge (assuming you make 50) and are based on using 32 grams of parmesan (or ¼ cup). WW points (new system): 1
Nutrition Information
Serving size: 1/50 of recipe Calories: 28 Fat: 0.7 g Saturated fat: 0.6 g Unsaturated fat: 0.1 g Trans fat: 0 g Carbohydrates: 4.7 g Sugar: 0 g Sodium: 27 mg Fiber: 0.5 g Protein: 0.8 g Cholesterol: 0 mg

Adapted from this recipe

Roasted Parmesan Red Potato Wedges (GF) 4

Do you enjoy potatoes? What is your favorite way to prepare them?


Nut-Free and Gluten-Free Zucchini Pizza Crust

‘You can’t please everyone 100% of the time.’

Nut-Free and Gluten-Free Zucchini Pizza Crust

That’s definitely one poignant phrase that repeats in my mind on a weekly basis, especially when I receive criticism in any form.

Social media is quite the reckoning force these days, with pretty much anyone and everyone able to establish (and hide behind) various outlets.

My husband and I have joked that social media is like driving a car, in that, many of the things one would write, say, or do, wouldn’t happen if the two parties were in each other’s physical presence.

Think of how much easier it is to flip someone off and drive away, anonymously, in a sense, or how convenient it is to hide behind your cat’s avatar on Facebook and make gratuitously rude comments in someone’s feed.

Nut-Free and Gluten-Free Zucchini Pizza Crust 4

Many of these seemingly angry people would think twice before carrying out such actions in person, which is really sad, when you think about it.

This blog was definitely a people-pleasing outlet for me at one point.

In my head, I would consider the popularity of various diets, including paleo, vegan, and gluten-free, NONE of which I personally follow, making me feel a bit like a ‘poser’.

These days, I’m following my heart, in a way, and posting tried and true recipes that my family and I actually enjoy and eat, and if some of them happen to be paleo, vegan, or gluten-free, that’s cool too.

Nut-Free and Gluten-Free Zucchini Pizza Crust 5

This Zucchini Pizza Crust was the first of many alternative pizza options to make it on the blog back in 2012, and while it’s still a favorite among readers, I’ve since become allergic to almonds and can no longer partake of its goodness.

This new version was something I came up with for my oldest daughter (also allergic to almonds) and I to enjoy, but it has become a hit with our whole family, and it is requested often, so I hope you all enjoy it too!

Nut-Free and Gluten-Free Zucchini Pizza Crust
Prep time
Cook time
Total time
Serves: 12 slices
  • 3 medium zucchini, grated
  • 1 egg
  • 1 egg white
  • 1 T. oil, such as grapeseed or olive
  • 3 T. brown rice flour
  • ½ t. baking powder
  • ½ t. oregano
  • ¼ t. garlic powder
  • ⅛ t. sea salt, plus more for sweating the zucchini
  • black pepper
  1. Place the grated zucchini in a sieve, sprinkling it with about one teaspoon of sea salt and tossing the shreds around a bit to distribute the salt.
  2. Let the zucchini 'sweat' for about 15 minutes.
  3. Preheat the oven to 400 degrees.
  4. After the sweating the zucchini, place the shreds into a clean dish towel and SQUEEZE as much water out as you can.
  5. Lightly beat the egg with the egg white and whisk in the oil, flour, baking powder, and spices, until well combined.
  6. Stir in the zucchini until all of the shreds are fairly well coated.
  7. Spread the 'dough' onto a parchment paper-lined baking sheet.
  8. Place the pan on the bottom rack of your oven and bake for 20 minutes.
  9. After 20 minutes, replace the pan on the top rack of the oven and bake for 15 minutes.
  10. Remove the pan, top the pizza as desired, and bake for another 7-10 minutes, until toppings are cooked through.
  11. Cool the pizza, slice, and enjoy!
Nutrition facts are based on using olive oil, 'sweating' salt not included in the information. WW points (new system): 1
Nutrition Information
Serving size: 1/12 of recipe Calories: 34 Fat: 1.7 g Saturated fat: 0 g Unsaturated fat: 1.7 g Trans fat: 0 g Carbohydrates: 3.8 g Sugar: 0.9 g Sodium: 33 mg Fiber: 0.7 g Protein: 1.6 g Cholesterol: 14 mg

Nut-Free and Gluten-Free Zucchini Pizza Crust 3


I love using my Homemade Pizza Sauce on this, along with a combination of part-skim mozzarella and parmesan. Caramelized onions, sautéed mushrooms, and pepperoni are all favorite toppings for us as well!

Nut-Free and Gluten-Free Zucchini Pizza Crust 2

Have you ever experienced any negative social media interaction?




Friday Finds

1. Homemade Deodorant

I have SUPER sensitive armpits (sorry if that’s TMI), so I have to be really careful what I use as a deodorant, especially because of how absorbent that area is.

Even the crystal stones bother me, so for years, I didn’t use anything (it’s surprising how your body adjusts).

Recently, however, my hormones have been fluctuating wildly due to being pregnant, so I’ve been trying out a few different natural remedies, including one with coconut oil, baking soda, arrowroot, and bentonite clay found here.

While the verdict is still out on just how effective this is (for me), I do notice a difference with it!

I modify the recipe a bit, in that I just mix a spoonful of coconut oil with a spoonful of arrowroot, a pinch of baking soda (I’m sensitive to this ingredient, so sometimes I even go without it), and a half spoonful of clay. I like a little peppermint essential oil in with it as well.

Anyhow, if you’re looking for a natural solution, it’s worth a try!

2. Canned Salmon

While I don’t eat salmon often, whenever I do, I seek out the wild variety, free of every -ide suffix, as well as any added colors or dyes.

As I’m sure many of you know, this can get quite pricey!

As an alternative, I’ve been purchasing the canned variety, which is just as pure and nutritious, but at A FRACTION of the cost!

I’ve used it in place of sardines in My Favorite Pregnancy Sandwich, and I think it would be great in salmon patties.

3. Wheat Germ

Pronounced wheat /jerm/ (not wheat /germ/ as Kelly Bundy once declared), this is a tasty supplement I’ve found myself craving lately.

I’m not personally gluten-free, so while many of you are cringing at the thought of electively ingesting wheat in any form, the rest of you may like to consider adding a sprinkle of this to your smoothies, yogurt, or morning oatmeal (my favorite).

It’s delicious, and it’s packed full of protein, zinc, vitamin E, and folic acid, making it quite the healthy addition!

4. Herbal Healing for Women

I’m enjoying Rosemary Gladstar’s classically popular book lately.

It’s full of helpful information and easy recipes for women of all ages and all different ailments, from PMS to pregnancy, to menopause.

It’s aided me in understanding a few anomalies occurring with my own body during this pregnancy, pointing me to certain herbs and tea formulas that have been helpful.

A great read for any woman interested in natural healing approaches!

5. My No ‘Poo Method

I tried the popular practice of going without shampoo for a bit (okay, like twice), and it was NOT for me!

My long hair was impossible to brush through, and the feeling of it was nothing short of straw-like.

My own revision is to wash my hair with my chosen shampoo and add in about 1-2 tablespoons of baking soda. To clarify, I squeeze the shampoo into my hand, sprinkle in the baking soda, rub my hands together to combine both, then wash my hair like normal.

After rinsing, I douse my hair in an apple cider vinegar potion, made of about 1/4 cup apple cider vinegar and 2-3 cups water.

I then condition like normal.

While I’m not eliminating my normal shampoo and conditioner, I find that following this routine 3-4 times per month really cleans and softens my locks, leaving them looking healthier and shinier. :-)

What’s something new you’ve discovered recently?

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