Parmesan Potato Wedges
Cook time – 30 min

- Total time
- 45 minutes
- Preparation time
- 15 minutes
- Calories
- 200
- Portions
- 4
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.
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
Nutritional Facts
Serving Per Container | |
Serving Size | Servng Size: 229g |
Calories | 200 |
Entries | Daily value in %* |
---|---|
Total Fat (6 g) | 9% |
Saturated Fat (1.5 g) | 8% |
Polyunsaturated (0.5 g) | |
Monounsaturated (3.5 g) | |
Cholesterol (32 mg) | 11% |
Sodium (85 mg) | 4% |
Total Carbohydrate (32 g) | 11% |
Dietary Fiber (3 g) | 12% |
Total Sugars (3 g) | |
Protein (6 g) | |
Calcium | 8% |
Copper | 10% |
Folate | 10% |
Iron | 10% |
Magnesium | 10% |
Manganese | 15% |
Niacin | 10% |
Phosphorus | 15% |
Potassium (790 mg) | 23% |
Thiamin | 10% |
Vitamin A | 20% |
Vitamin B6 | 35% |
Vitamin C | 120% |
Vitamin K | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.