Baked Garlic Parmesan Potato Wedges
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked potato wedges coated with garlic, parmesan, and fresh herbs like rosemary and parsley. Served alongside a creamy yogurt-based dipping sauce, they make an addictive side dish or appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 large Russet potatoes, (unpeeled, scrubbed and rinsed (about 2 - 2 1/2 lbs), then cut into wedges)
- 1/4 cup olive oil
- 1/2 cup finely shredded parmesan, (divided, plus more for serving)
- 2 tsp minced fresh rosemary
- 1 1/2 tsp garlic powder, or 1 Tbsp minced fresh garlic*
- Salt and freshly ground black pepper
- 1 Tbsp minced fresh parsley, (for garnish (optional))
- 1/4 cup light mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 tsp dried basil
- 2 1/2 Tbsp milk, (then more to thin as desired)
- 1/8 tsp garlic powder
- 2 pinches salt
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 461mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 760mg
- Calcium
- 143mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.