Paprika and Parmesan Potato Wedges
Servings: 6 servings
Calories: 265kcal
Roasted to perfection and perfectly seasoned, Paprika and Parmesan Potato Wedges are the perfect side dish - smoky, garlicky, onion-y, and cheesy - could these get any better? Oftentimes, these are served with finger foods like pizza or chicken wings.
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Ingredients
- 3 pounds red skin potatoes, sliced lengthwise into 8ths
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 cup parmesan cheese, grated
- 1/4 cup parsley, finely chopped, plus more for garnish
- non stick cooking spray
Instructions
- Preheat your oven to 400 degrees F. Prepare a sheet pan by lining it with parchment paper. (I used two baking sheets.) Generously coat parchment paper with non stick cooking spray.
- Lay the potato wedges, cut side down in rows. Do not allow the wedges to touch or overlap.
- Sprinkle the top of the wedges with half of the salt and half of the ground black pepper.
- Bake for 20 minutes.
- Remove from oven. Using metal tongs, turn each potato wedge over so that the opposite cut side is facing down. Sprinkle with the remaining salt and ground black pepper.
- Bake for 20 minutes.
- In the meantime, whisk together the olive oil, onion powder, garlic powder, paprika, parsley, and half of the parmesan cheese.
- Transfer the potato wedges to a large bowl. Pour over the olive oil mixture. Toss well to coat. Empty the potato wedges back onto the sheet pan and return to the oven for 5 minutes.
- Plate, sprinkle over the remaining parmesan and more parsley if desired. Serve immediately.
Nutrition
Calories: 265kcal | Carbohydrates: 38g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 559mg | Potassium: 1098mg | Fiber: 5g | Sugar: 3g | Vitamin A: 874IU | Vitamin C: 23mg | Calcium: 125mg | Iron: 2mg