When you have leftover potatoes from Christmas twice baked potatoes it only makes sense to whip up some easy seasoned baked potato wedges. After all of the holiday cooking and baking, I want to spend the least amount of time possible in the kitchen. The potatoes take about 5 minutes to prepare and then the oven does the rest of the work, making crispy potato wedges.
Baked Parmesan Garlic Potato Wedges
Ingredients:
- 3-4 large russet potatoes, about 2-2 1/2 pounds
- 1/4 cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/2 cup shredded parmesan cheese
Directions:
- Preheat the oven to 400º F. Line a baking sheet with aluminum foil and spray with cooking spray.
- Cut each potato in half and then cut each half into 3 or 4 wedges, depending on the size of the potato.
- In a large bowl add in the potato wedges, olive oil, garlic powder, Italian seasoning, black pepper and parmesan cheese. Stir until the potatoes are well coated.
- Place the potato wedges down in a single layer on the prepared baking sheet. Sprinkle the potatoes with any remaining coating left in the bowl.
- Bake for 25-30 minutes or until they are golden brown and crispy.
Enjoy!!!
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Nutrition Facts |
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Servings: 4 |
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Amount Per Serving |
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Calories: 460 |
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Total Fat |
18.3g |
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Saturated Fat |
4.6g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
0.2g |
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Monounsaturated Fat |
11.8g |
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Cholesterol |
12.5mg |
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Sodium |
200mg |
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Total Carbohydrates |
64.1g |
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Dietary Fiber |
7.4g |
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Sugars |
3.2g |
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Protein |
12.6g |
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Calcium |
18.4% |
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Iron |
21.1% |
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Potassium |
1612.9mg |
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Vitamin A |
3% |
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Vitamin C |
27.1% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from The Recipe Critic.
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