recipes

Easy Oven Baked Potato Wedges

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INGREDIENTS:

  • 6 large russet potatoes, rinsed
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic, (or 3 teaspoons garlic powder)
  • 1/2 teaspoon onion powder
  • 2 teaspoons salt, (adjust to your tastes)
  • 1 teaspoon paprika
  • 1/2 teaspoon black cracked pepper
  • 2/3 cup finely grated or shredded parmesan cheese, divided
  • 2 tablespoons fresh chopped parsley

INSTRUCTIONS:

  • Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.
  • Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
  • In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
  • Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
  • Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
  • Sprinkle with parsley and remaining parmesan cheese to serve.

NUTRITION:

Calories: 297kcal
Carbohydrates: 38g
 | Protein: 9g
Fat: 11g
 | Saturated Fat: 3g
Cholesterol: 6mg
 | Fiber: 3g
 | Sugar: 1g
Iron: 2mg

WW Freestyle:

SmartPoints: 11

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