These crispy roasted parmesan potato wedges make a great side dish, and since they're baked, not fried, they're a healthier way to enjoy fries!
These potatoes are one of the simplest recipes I make for our family, and everyone loves them.
We often pair them with hamburgers or fish and a vegetable, but we've been known to enjoy them as 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.
- Red potatoes
- Olive oil - Grapeseed oil can also be used.
- Salt and pepper
- Garlic powder
- Grated parmesan
- Parsley - Optional
The first step is to cut the potatoes into wedges. Depending on the size of the potato, each one will generally yield 8-12 wedges.
Then, add the wedges to a big pot of water and bring them to a boil. Let them cook for 5-6 minutes, or just until fork tender (not beyond!).
Drain the wedges and pat them dry with clean paper towels.
In a small bowl, mix the parmesan, salt, pepper, and garlic powder. Toss the drained wedges with the oil first, then gently toss them with the parmesan mixture.
Place the wedges on a parchment paper-lined baking sheet and bake for 25-30 minutes, turning once halfway through.
I've kept the salt to a minimum in the recipe, as parmesan also adds a salty flavor. We typically sprinkle on another 1/4 teaspoon after they come out.
If you're a visual learner, like me, take a peek at this quick Youtube video on how to make potato wedges.
These are delicious with my Low Sugar Ketchup!
Roasted Parmesan Potato Wedges
- 4 large red potatoes (about two pounds) cut into wedges
- 2 Tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ cup grated parmesan
- 2 Tablespoons fresh parsley finely chopped
- Add the potato wedges to a large pot of water.
- Bring them to a boil and cook just until fork tender (not beyond); this takes about 5-6 minutes.
- Preheat the oven to 425 degrees.
- Drain the potatoes and pat them dry.
- In a small bowl, mix together the salt, pepper, garlic, and parmesan.
- Toss the wedges with the olive oil FIRST, then gently toss them with the parmesan mixture. Coat each wedge as best you can; some coating will inevitably fall off.
- Spread the wedges onto a parchment paper-lined baking sheet.
- Bake the wedges for 25-30 minutes or until golden brown, flipping once during the baking process.
- Top with fresh parsley and enjoy!
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!