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Parmesan Roasted Red Potato Wedges (GF)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 50 potato wedges
Calories 28kcal
Author Lauren Goslin


  • 4 large red potatoes cut into wedges (I get about 50 wedges altogether)
  • 2 T. coconut oil melted
  • 1/2 t. sea salt
  • 1/4 t. pepper
  • 1/2 t. garlic powder
  • 1/4 c. parmesan
  • 2 T. fresh parsley finely chopped


  • 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!


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


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