Oven Baked Garlic Parmesan Potato Wedges
Try this Oven Baked Garlic Parmesan Potato Wedges recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup extra-virgin olive oil
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp dijon mustard
- 1 tsp salt (i use himalayan salt)
- 1/2 tsp chili pepper flakes
- 4 large red skinned potatoes sliced into wedges (about 1.35kg | 3lbs total)
- 1/4 cup (25g | 0.9oz) finely grated parmesan cheese
- chopped fresh parsley and grated parmesan cheese t
- Carbohydrate 2.6614340662106 g
- Cholesterol 0 mg
- Fat 13.824717226672 g
- Fiber 0.882121865993638 g
- Protein 0.694635001083631 g
- Saturated Fat 1.9116021616409 g
- Serving Size 1 1 Serving (21g)
- Sodium 43.7683125882846 mg
- Sugar 1.77931220021696 g
- Trans Fat 0.400180313579757 g
- Calories 133 calories
Preheat the oven to 400°FPlace the potato wedges in a large mixing bowl.Combine the rest of the ingredients in a separate bowl and mix well with a fork until a paste forms; dump that paste over the potato wedges and toss with your hands until all the pieces are evenly coated.Spread the potato wedges skin side down in a dark roasting pan, leaving a little bit of room between the wedges to allow air to circulate freely.Bake for 30 to 35 minutes or until the potatoes are fork tender and golden brown.Sprinkle with a little bit of chopped parsley and more grated Parmesan cheese if desired and serve without delay.
