• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Oatmeal with a Fork
  • RECIPES
  • FAVORITES
  • ABOUT ME
  • SUBSCRIBE
menu icon
go to homepage
  • RECIPES
  • FAVORITES
  • ABOUT ME
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPES
    • FAVORITES
    • ABOUT ME
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Sides & Snacks

    Parmesan Roasted Red Potato Wedges

    Published: Feb 27, 2015 · Modified: Jun 21, 2022 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, thinking they were tasteless lumps of grossness. Who knew they could be baked 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.

    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.

    Print Recipe
    No ratings yet

    Parmesan Roasted Red Potato Wedges (GF)

    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Servings: 50 potato wedges
    Calories: 28kcal
    Author: Lauren Goslin

    Ingredients

    • 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

    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

    Serving: 1 | Sodium: 27mg | Fiber: 0.5g | Calories: 28kcal | Polyunsaturated Fat: 0.1g | Saturated Fat: 0.6g | Fat: 0.7g | Protein: 0.8g | Carbohydrates: 4.7g

    Adapted from this recipe

    Roasted Parmesan Red Potato Wedges (GF) 4

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

     

    You may also like

    • Vegan Red Lentil Dal (No Tomato or Coconut)
      Vegan Red Lentil Dal (No Tomato or Coconut)
    • Red Lentil Pizza Crust - Video
      Red Lentil Pizza Crust - Video
    • Flourless Muffin Cup Potato Latkes
      Flourless Muffin Cup Potato Latkes
    • Healthy Sweet Potato Brownies
      Healthy Sweet Potato Brownies
    « Nut-Free and Gluten-Free Zucchini Pizza Crust
    Gluten-Free Buckwheat Graham Crackers »
    • Share
    • Yummly

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    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.

    More about me →

    Some of our Favorite Breads

    • Homemade Healthy Monkey Bread (NO Bundt Pan!)
    • Our FAVORITE Berry Muffins (Low Sugar!)
    • 4-Ingredient Spelt Flour Tortillas
    • Sugar-Free, Corn-Free Sweet Potato 'Cornbread'

    Footer

    ↑ back to top

    AboutContactPrivacy Policy

    COPYRIGHT ©2022, OATMEAL WITH A FORK. ALL RIGHTS RESERVED.