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Parmesan Potato Wedges

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Total Time (minutes)
45
Difficulty
1
Servings
4
Ingredients
5
Total Prep Time: 15 minutes
Calories Per Serving: 200
Nutrients

Nutrition Facts

Servng Size: 229g

Amount per serving
Calories 200 Calories from fat: 60
% Daily Value*
Fat 6 g 9 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 0.5 g %
Monounsaturated Fat 3.5 g %
Cholesterol 32 mg 11 %
Sodium 85 mg 4 %
Potassium 790 mg 23 %
Carbohydrate 32 g 11 %
Fiber 3 g 12 %
Sugars 3 g
Protein 6 g
Vitamin A 20 %
Vitamin C 120 %
Calcium 8 %
Iron 10 %
Vitamin K 10 %
Thiamin 10 %
Niacin 10 %
Vitamin B6 35 %
Folate 10 %
Phosphorus 15 %
Magnesium 10 %
Copper 10 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 3 DOLE® Idaho Gold Potatoes, scrubbed, cut in wedges 
  • 1 tbsp plus 1 tsp olive oil, divided 
  • 1/4 cup Parmesan cheese, grated 
  • 1 red bell pepper, seeded and cut into 1" strips 
  • 1 green or yellow bell pepper, seeded and cut

Directions

  1. Preheat oven to 425°F.
  2. Drizzle potatoes in large bowl with 1 tbsp olive oil; toss well. Sprinkle with Parmesan cheese; toss well to evenly coated with cheese.
  3. Arrange potatoes in single layer in large nonstick rimmed baking sheet, sprayed with nonstick cooking spray. Bake 15 minutes.
  4. Meanwhile drizzle peppers in same bowl with remaining 1 teaspoon oil; toss well.
  5. Remove potatoes from oven; turn potatoes and add pepper strips in single layer to baking sheet. Bake 10 to 15 minutes more or until potatoes are crispy and golden brown and peppers are tender. Season with salt and pepper to taste.
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Parmesan Potato Wedges Prep Time:15 minutes Cook time:45 minutes Serves: 4
Nutrition facts: 200 Calories, 6 grams fat
Ingredients: 3 DOLE® Idaho Gold Potatoes, scrubbed, cut in wedges , 1 tbsp plus 1 tsp olive oil, divided , 1/4 cup Parmesan cheese, grated , 1 red bell pepper, seeded and cut into 1" strips , 1 green or yellow bell pepper, seeded and cut, Directions:Preheat oven to 425°F.Drizzle potatoes in large bowl with 1 tbsp olive oil; toss well. Sprinkle with Parmesan cheese; toss well to evenly coated with cheese.Arrange potatoes in single layer in large nonstick rimmed baking sheet, sprayed with nonstick cooking spray. Bake 15 minutes.Meanwhile drizzle peppers in same bowl with remaining 1 teaspoon oil; toss well.Remove potatoes from oven; turn potatoes and add pepper strips in single layer to baking sheet. Bake 10 to 15 minutes more or until potatoes are crispy and golden brown and peppers are tender. Season with salt and pepper to taste.