Herb-Crusted Potato Wedges

Oxmoor House
These baked potato wedges dusted with Parmesan cheese and herbs are a delicious alternative to French fries.
8 servings.


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2 pounds baking potatoes
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly ground pepper
Olive oil-flavored vegetable cooking spray


Scrub potatoes. Cut each potato into 8 wedges; brush with olive oil.

Combine Parmesan cheese and next 4 ingredients in a large zip-top plastic bag. Add potato wedges; seal bag, and shake to coat well. Place potato wedges, skin side down, in a single layer on a 15- x 10- x 1-inch jellyroll pan coated with cooking spray. Bake at 375° for 50 minutes or until tender and lightly browned, turning once.

Created date

August 2009

Nutritional Information

Calories 110
Caloriesfromfat 20 %
Fat 2.5 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.3 g
Carbohydrate 19.2 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 43 mg
Calcium 0.0 mg