Baked Italian Potato Wedges Recipe #304892
These were an experiment I did for tonight's meal and I think they turned out pretty well. They aren't out and out low fat but the only fat used is extra virgin olive oil so it is a good fat and a little bit of fresh Parmesan cheese and you could use the reduced fat version of that if desired. So, far better than deep fried French fries.
by Sarah_Jayne
45 min | 10 min prep
SERVES 4
- 3 potatoes
- 2 1/2 tablespoons extra virgin olive oil
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 teaspoon garlic salt
- 2 1/2 tablespoons fresh parmesan cheese, grated
- Preheat the oven to 425 degrees.
- Cut each potato in half length wise and then quarter each half to make potato edges.
- Arrange the wedges on a baking tray with the skin side down.
- In a bowl mix together the oil, herbs and garlic salt.
- Brush the oil mixture onto each potato wedge.
- Sprinkle the grated cheese over the wedges.
- Put in the oven and bake for about 25 to 35 minutes or until done depending on the thickness of your wedges.
- Serve.
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5 stars