Healthy Parmesan Herb Baked Potato Wedges

Once you try these baked potato wedges, you may never again feel the need to eat fat-laden French fries. This recipe offers the hearty satisfaction of potatoes without excessive fat from frying. Season them as you like for a delicious side dish, and save any extras for a snack or for tomorrow’s lunch.

Tips and Serving Suggestions

• Use Yukon, russet, or Idaho potatoes.
• For best results, cut the potatoes into similar sized pieces. You may need to adjust the cooking time depending on the size of the wedges; thicker wedges will need more cooking.
• Try these wedges alongside a black bean burger or a frozen veggie burger, or a ground turkey patty on a whole-grain bun.
• For a low-carb version, use cauliflower florets instead of potatoes.
• For a vegan (plant-based) or dairy-free option, swap the parmesan cheese for nutritional yeast.
• If desired, serve with chopped parsley, chives, 
• For a snack, drizzle potato wedges with light ranch dressing or marinara sauce.
• Turn the potatoes into a balanced southwest sheet pan meal by adding 2 sliced bell peppers, 1 sliced onion, and ½ teaspoon each of cumin and chili powder, when you toss the potato wedges with the olive oil. Omit the parmesan cheese. Add 4-6 ounces of low-fat shredded cheddar cheese during the last 10 minutes of cooking.
• For a Mediterranean-style dish, add 2 sliced roma tomatoes, 1 sliced zucchini, 4 ounces of crumbled feta cheese, and ½ teaspoon of dried thyme to the bowl with the potatoes and olive oil. Omit the parmesan cheese.

Recipe for Healthy Baked Seasoned Potato Wedges

Makes 4 servings

Ingredients:

• 1 lb of russet potatoes
• 1 tablespoon of olive oil
• 3 tablespoons of parmesan cheese
• 2 teaspoons of onion powder
• 1 teaspoon of thyme
• Kosher salt and freshly ground black pepper to taste

Instructions: 

1. Preheat the oven to 415°F. Spray a baking sheet with cooking spray or line a baking sheet with parchment paper.
2. Cut the potatoes lengthwise in half, then lengthwise in half again, and then lengthwise in half again. Each potato should now be in eight wedges.
3. In a large bowl, toss the potato wedges with the olive oil, cheese, onion powder, thyme, and salt and pepper until the wedges are evenly coated.
4. Spread the wedges on the baking sheet and bake for 20-25 minutes or until the potatoes are crispy brown and starting to get tender. Serve hot.

Nutrition information per serving: 160 calories; 5 grams of fat; 1 gram of saturated fat; 5 mg of cholesterol; 300 mg of sodium; 24 grams of carbohydrates; 1 gram of sugar; 2 grams of fiber; 4 grams of protein

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