Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (208)
Crispy Baked Potato Wedges Recipe
NUTRITION · PER SERVING70M COOK
CAL 15%·PRO 13%
CARBS 37G49% OF CAL
3G FIBER0G ADDED1G INTRINSIC33G OTHER1G TOTAL SUGAR
FAT 15G46% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy oven-baked potato wedges topped with parmesan and herbs. Tender inside with a golden, crunchy exterior—a satisfying side or appetizer.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium russet potatoes ((1 1/2 to 2 lbs) scrubbed and rinsed)
- 1/4 cup extra virgin olive oil
- 1/2 tsp fine sea salt (or kosher salt)
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 Tbsp parsley (finely chopped)
- 1/4 cup parmesan cheese (grated)
At a glance
PER SERVING · TIME 70M
CAL 15%·PRO 13%
CARBS 37G49% OF CAL
3G FIBER0G ADDED1G INTRINSIC33G OTHER1G TOTAL SUGAR
FAT 15G46% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 35m
- Sodium
- 439mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 863mg
- Calcium
- 97mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 439MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.