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.
Ingredients needed
- Red potatoes
- Olive oil - Grapeseed oil can also be used.
- Salt and pepper
- Garlic powder
- Grated parmesan
- Parsley - Optional
Recipe steps
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.
Recipe notes
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
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
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!
dawn
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!
Lauren
Yum, I've never tried taro root! I need a mandoline so bad so I can make my own chips!
dawn
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
Mike@TheIronYou
Potato wedges with Parmesan crust? Count me in!
Great recipe Lauren!
Lauren
Thanks buddy! Parmesan makes everything better. 🙂
Lisa
These look good 🙂
Lauren
Thanks Lisa!
Ale
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.
Lauren
That's awesome Ale, thanks for your comment! 🙂