Crispy Roasted Potato Wedges
40kcal
Ingredients
- 4 large potatoes russet
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tbsp grated parmesan cheese
- 2 tbsp olive oil
- 2 tbsp fresh parsley
Equipment
- Ever Sharp Chefs Knife
Instructions
- Preheat oven to 425°F.
- Spray large baking sheet with cooking spray.
- Wash and thoroughly dry potatoes.
- Cut potatoes into wedges, 12 wedges from each potato.
- Place potatoes on baking sheet in single layer, dust wedges with salt, pepper, and garlic powder. Pour oil over potatoes and toss to coat, returning to single layer on baking sheet.
- Bake potatoes in 425° oven for 20 minutes, Turn wedges over and bake for another 25 minutes.
- Potato wedges will be golden brown when done. Salt to taste, dust with grated parmesan cheese and sprinkle with fresh parsley
Nutrition
Serving6wedgesCalories40kcalCarbohydrates1gProtein1gFat4gSaturated Fat1gCholesterol1mgSodium602mgPotassium15mgFiber1gSugar1gVitamin A95IUVitamin C1mgCalcium15mgIron1mg
Notes
Parmesan cheese gives the wedges an extra punch of flavor. Instead of Parmesan cheese, chives, dill or chili powder are great alternatives to add additional flavor.