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Cheesy Potato Wedges
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Friendly URLs: /cheesy-potato-wedges
1.3 hours
4
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
parmesan cheese
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.0% of RDA
• Calories: 10.9% of RDA
• Carbs: 5.2% of RDA
• Fat (total lipid): 26.3% of RDA
• Fiber: 4.3% of RDA
• Fructose: 0.6% of RDA
• Protein: 4.6% of RDA
• Sodium: 20.8% of RDA
• Sugar: 1.9% of RDA
• Vitamin A (IU): 14.1% of RDA
• Vitamin B6: 14.0% of RDA
• Vitamin C: 9.1% of RDA
• Iron: 3.4% of RDA
• Magnesium: 6.4% of RDA
• Manganese: 3.0% of RDA
• Niacin: 4.8% of RDA
• Potassium: 9.8% of RDA
• Zinc: 3.5% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
14.4
g
Calories
218
 
Fiber
1.22
g
Iron
0.640
mg
Protein
5.12
g
Sodium
281
mg
Sugars
0.589
g
Fat (total lipid)
16.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
whole
+
-
 
rinsed.
 
1/4
cups
+
-
 
 
1/4
tsp
+
-
 
 
1/4
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1/4
tsp
+
-
 
 
2
tbsp
+
-
 
chopped, for garnish.
 
1/3
cups
+
-
 
shredded.
 
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PREPARATION
1.
Preheat oven to 450˚F
2.
Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
3.
Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
4.
Place ¼ tsp salt, ¼ tsp garlic powder, ½ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
5.
Line a baking sheet with foil. Place potatoes on the lined sheet and sprinkle with grated parmesan cheese. Bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
6.
Remove and sprinkle with fresh chopped parsley and serve.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 218
Protein 5.12 g
Carbohydrates 14.4 g
Iron 0.64 mg
Fiber 1.22 g
Calcium 10.00 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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