Go Back
–+ servings
Hand dipping a roasted potato into ketchup.
Print

Roasted Parmesan Potato Wedges

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!
Course Side Dish
Cuisine American
Keyword Cheese, Gluten-Free, Grain-free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 48 potato wedges
Calories 44kcal
Author Lauren Goslin

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

Weight Watchers points: 2

Nutrition

Calories: 44kcal | Carbohydrates: 2g | Protein: 0.6g | Fat: 4.1g | Fiber: 0.5g | Sugar: 0.3g