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    Home » Recipes » Sides & Snacks

    Parmesan Roasted Red Potato Wedges

    Published: Feb 27, 2015 · Modified: May 11, 2023 by Lauren · This post may contain affiliate links · 9 Comments

    Jump to Recipe  ↓

    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.

    Who knew they could be baked into fries and become something so scrumptious?!

    Parmesan Roasted Red Potato Wedges (GF) 2

    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.

    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.

    Roasted Parmesan Red Potato Wedges (GF) 4
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    Parmesan Roasted Red Potato Wedges (GF)

    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Side Dish
    Cuisine: American
    Keyword: Dairy-free, Gluten-Free
    Servings: 50 potato wedges
    Calories: 28kcal
    Author: Lauren Goslin

    Ingredients

    • 4 large red potatoes cut into wedges (I get about 50 wedges altogether)
    • 2 Tablespoons coconut oil melted
    • ½ teaspoon sea salt
    • ¼ teaspoon pepper
    • ½ teaspoon garlic powder
    • ¼ cup parmesan
    • 2 Tablespoons fresh parsley finely chopped

    Instructions

    • Boil the potato wedges 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.
    • Mix together the salt, pepper, garlic, and parmesan.
    • Toss the wedges with the coconut oil first, followed by the above spice/cheese mix.
    • Coat each wedge as best you can.
    • Spread the wedges onto a parchment paper-lined baking sheet.
    • Bake the wedges for 25-30 minutes until golden brown, flipping once during the baking process.
    • Top with fresh parsley and enjoy!

    Notes

    Nutrition facts are for one wedge (assuming you make 50) and are based on using 32 grams of parmesan (or 1/4 cup).
    WW points (new system): 1

    Nutrition

    Calories: 28kcal | Carbohydrates: 4.7g | Protein: 0.8g | Fat: 0.7g | Fiber: 0.5g

    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!

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    Filed Under: Sides & Snacks

    Reader Interactions

    Comments

    1. Ale

      February 27, 2015 at 8:04 pm

      This was absolutely delicious!!! I made today with dinner with roasted chicken. My toddler could not get enough. Reminded me of Red Robbins garlic park fries but MUCH tastier and healthier.

      Thanks for the great recipe.

      Reply
      • Lauren

        February 28, 2015 at 8:03 am

        That's awesome Ale, thanks for your comment! 🙂

        Reply
    2. Lisa

      February 27, 2015 at 7:38 am

      These look good 🙂

      Reply
      • Lauren

        February 27, 2015 at 9:27 am

        Thanks Lisa!

        Reply
    3. Mike@TheIronYou

      February 27, 2015 at 6:58 am

      Potato wedges with Parmesan crust? Count me in!
      Great recipe Lauren!

      Reply
      • Lauren

        February 27, 2015 at 9:29 am

        Thanks buddy! Parmesan makes everything better. 🙂

        Reply
    4. dawn

      February 27, 2015 at 5:48 am

      Wow! i didn't realize how low in calories they were. this sounds yummy! and i LUV your little, diced potatoes w/ coconut oil & nutri yeast. i think i may ale them for breakfast... 🙂 OH, i made taro chips the other day! bought a package of taro root at the asian market. they turned out great!

      Reply
      • Lauren

        February 27, 2015 at 9:26 am

        Yum, I've never tried taro root! I need a mandoline so bad so I can make my own chips!

        Reply
        • dawn

          February 27, 2015 at 9:45 am

          you HAVE to get a mandoline! even a cheap one. i don't use it all the time but it sure comes in handy w/ things like this. you'll be making chips for weeks, LOL

          Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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