Parmesan Potato Wedges

United States Potato Board
  • Yield: 4 servings


3medium (5- to 6-ounce) yellow potatoes
1tablespoon plus 1 teaspoon olive oil, divided
1/4cup grated Parmesan cheese
1medium red bell pepper
1medium green bell pepper
Salt and pepper


  1. Heat oven to 425F.
  2. Leave skin on and cut potatoes into 1-inch wedges; place in large bowl. Drizzle with 1 tablespoon oil; toss to coat. Sprinkle with cheese; toss, then arrange potato wedges in single layer on nonstick baking sheet. Roast 15 minutes.
  3. Meanwhile, seed and cut bell peppers into 1-inch strips; toss in bowl with 1 teaspoon oil. Invert potato wedges and add pepper strips to baking sheet in single layer. Roast 10 to 15 minutes, or until potatoes and peppers are tender. Season with salt and pepper.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 149
  • Fat 5g
  • Cholesterol 5mg
  • Sodium 121mg
  • Potassium 457mg
  • Carbohydrate 22g
  • Fiber 3g
  • Protein 5g