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Hi folks!


How are you doing on this 3rd to last day of 2009? Time is going so fast. Many times I wish I could slow it down (like most Saturdays) and other days I find myself wishing it would hurry the heck up (like Monday through Friday from 8 am until 5 pm).


Guess I shouldn’t wish these precious days away, now should I? :)



These potato wedges are a staple in our house.


I know, I know. I just said that yesterday about cheese. What can I say? Cheese and potatoes are a staple in our house.


So is bacon. And now that you mention it, I want some bacon and cheese potatoes. Thanks alot.



I use Yukon Gold’s because . . . I just do. I love their taste and for 8 months have refused to use any other potatoes.

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That ‘stubborness’ gene is directly inherited from Mother Lovett, in case you were wondering.



Cut them in half lengthwise, then again, and again for a final time.

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Not sure if it makes sense to cute a potato lengthwise. Really, they are usually in the plump shape of a circle, correct?


I guess in that case I couldn’t cut myself in half lengthwise either. But I won’t tell the potatoes – don’t want to make them feel bad.



After tossing them with olive oil, herbs & spices, and gallons of cheese, I pop them into the oven.

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I must admit, and maybe it is just me, but when certain recipes call for vegetables or potatoes to be roasted at any temperature under 400 degrees, and for no longer than 10-15 minutes, it just doesn’t do it for me.


I need the carmelization, the crispness and the sweetness, which in my oven usually happens around 375-400 degrees for at least 30 minutes, mostly more.


And yes – you caught me in a lie. We all know I don’t roast vegetables. They are too busy decaying in the bottom of my crisper drawer.


So I roast the bad boys at 450 degrees for a good 45 minutes, with a few tosses here and there.



They come out perfectly. Soft on the inside, crisp on the outside. I love them, and they love me.

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We mostly serve them as side dishes at home, but occasionally I eat them as a snack.


Not so for the Mr.


With the lack o’ meat, these are strictly a side dish for him.

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Parmesan Roasted Potato Wedges

3 lbs Yukon Gold Potatoes (or whatever you have)

1/4 cup olive oil

1/2 teaspoons salt

1/4 teaspoon pepper

1/2 teaspoon rosemary

1/2 teaspoon thyme

1 tablespoon parsley

1/4 cup parmesan cheese

Preheat oven to 450.

Cut potatoes in half lengthwise, then 2 more times to create a ‘wedge.’  Toss with olive oil, herbs, salt & pepper, and parmesan. Spread on a baking sheet and bake for 40-45 minutes, tossing 3-4 times in between.


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Enjoy these potato treats today! :)

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58 Responses to “Parmesan Roasted Potato Wedges.”

  1. #
    1
    Amanda — December 29, 2009 @ 3:30 pm

    Looks delish as always… then again, you had me at parmesan. ;)

    Be blessed!

    Reply

  2. #
    2
    Ameena — December 29, 2009 @ 3:56 pm

    These looks great…I agree that they need to be roasted for a long time. The longer the better!

    Reply

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    3
    homecookedem — December 29, 2009 @ 3:57 pm

    My mom makes those exact same potato wedges! Exactly!! They are incredible and healthier than french fries!! :)

    Reply

  4. #
    4
    Anna @ Newlywed, Newly Veg — December 29, 2009 @ 4:07 pm

    Mmmm…these potatoes look yummy! I love anything roasted :-)

    Reply

  5. #
    5
    janetha b — December 29, 2009 @ 4:39 pm

    mmmm.. cheesey bacon potatoes.. haha

    these wedges look incredible!

    Reply

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    6
    kay (eating machine) — December 29, 2009 @ 4:51 pm

    mmm roasted potatoes = heaven

    Reply

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    7
    Averie (LoveVeggiesandYoga) — December 29, 2009 @ 5:14 pm

    my hubs would sooooooooo move in with you over these! He loves taters and yours look perfect!

    Reply

  8. #
    8
    Cassie @ A Very Busy Mind — December 29, 2009 @ 5:35 pm

    “I love them, and they love me.” Hahaha my dad says “and they love you” or “and it loves you” all the time. I say it now, too. Made me smile! :)

    Reply

  9. #
    9
    Erica — December 29, 2009 @ 6:00 pm

    These look soooo good. My parm potatoes never turn out this well. I will need to try your recipes and specifications! Thanks girly :) At least its a shorter work week?

    Reply

  10. #
    10
    Nicole — December 29, 2009 @ 6:05 pm

    I am with you on the oven above 400 and overs 15 minutes thing! These looks so crispy and crunchy, my fav!

    Reply

  11. #
    11
    Estela @ Weekly Bite — December 29, 2009 @ 6:15 pm

    I love these potatoes! You can’t go wrong with cheese and potatoes!

    My favorite way to eat them is with ketchup :)

    Reply

  12. #
    12
    light delight with Tou Tou — December 29, 2009 @ 6:42 pm

    they look sooo good !! I love these finger food, but I didn’t know they need to be baked for 45 minutes….

    Reply

  13. #
    13
    Lauren — December 29, 2009 @ 7:08 pm

    I make these for my hubby all the time (minus the rosemary because he is NOT a fan of this spice) but they are such a classic. I prefer the sweet potato myself, but these are great to make with either spud! :)

    Reply

  14. #
    14
    The Candid RD — December 29, 2009 @ 7:59 pm

    Actually it’s funny that you talk about wanting Saturdays to slow down, and weekdays to go faster. I just realized that on Saturdays I actually want the day to go faster because Nick works until 4pm, and then we usually go out and do something fun! haha, it’s weird.

    These potatoes look so good. I love parmesan cheese and potatoes together, it’s the best flavor profile!

    Reply

  15. #
    15
    Stef — December 29, 2009 @ 8:03 pm

    Those are some fantastic looking potatoes. You wouldn’t think that something so basic could have such a spectrum of turnout in dishes, but OMG have i had some awfully done potatoes! I want to try your recipe, i know it’d turn out wonderfully

    Reply

  16. #
    16
    Alisa - Frugal Foodie — December 29, 2009 @ 8:05 pm

    My husband wishes bacon was a staple in our house! He probably married the only woman on earth who isn’t a big fan of bacon … but those potatoes on the other hand, now that is a recipe I might just have to play around with :)

    Reply

  17. #
    17
    Cheryl — December 29, 2009 @ 8:11 pm

    Yum! My husband once had bacon week at his fraternity…every meal had bacon…can you imagine!

    Reply

  18. #
    18
    Heather @ The Joyful Kitchen — December 29, 2009 @ 8:31 pm

    HOLY HEAVEN-IN-YOUR-MOUTH! These are great!

    Reply

  19. #
    19
    Shelley — December 29, 2009 @ 9:51 pm

    those sound really good- i loove roasted potatoes.

    Reply

  20. #
    20
    Jessica — December 30, 2009 @ 12:54 am

    Roasted potatoes are probably one of my favorite things, EVER. The herbs, the garlick-y taste, THE POTATO. Omg–i’m getting hungry just thinking about it :) And your recipe sounds sooo good!

    Reply

  21. #
    21
    SergioM — December 30, 2009 @ 3:14 am

    I love recipes like this. I need a handful of them to become a substitute of other meals.
    Thanks!

    Reply

  22. #
    22
    Joanna Sutter (Fitness & Spice) — December 30, 2009 @ 5:14 am

    How in the world do you eat like this and still balance your training goals?! I NEED TO KNOW YOUR SECRET AND NO ONE GETS HURT! ;-)

    Reply

    • Jessica — December 30th, 2009 @ 5:17 am

      Hahahah I don’t eat every single thing I make, but I still need to step up my training in the next few weeks!

      Reply

  23. #
    23
    Karine — December 30, 2009 @ 5:41 am

    That is an amazing way to use potatoes!

    Happy New Year!

    Reply

  24. #
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    Simply Life — December 30, 2009 @ 5:42 am

    oh those look delicious! I roast mine a similar way but have been using paprika and cumin – this would be a great change!

    Reply

  25. #
    25
    Abby (Abby's VeGaN Eats) — December 30, 2009 @ 6:27 am

    Really.. nothing beats roasted potatoes.. so easy (cheap) and always tasty!!! Great recipe :)

    Reply

  26. #
    26
    Maria — December 30, 2009 @ 6:55 am

    I would choose these over fries any day!

    Reply

  27. #
    27
    Naomi(onefitfoodie) — December 30, 2009 @ 7:15 am

    CHEESE AND POTAOES!!!! :) love this!

    Reply

  28. #
    28
    Madeline - Greens and Jeans — December 30, 2009 @ 7:55 am

    swoooooon! These potatoes look so good! Of course, add parmesan to anything and I’m there!

    Reply

  29. #
    29
    Low — December 30, 2009 @ 8:10 am

    I like my taters super crispy too.

    Reply

  30. #
    30
    Emily (A Nutritionisteats) — December 30, 2009 @ 8:27 am

    I know a certain someone in my life who would LOVE these…I will have to make for him!

    Reply

  31. #
    31
    Anne @ the doctor takes a wife — December 30, 2009 @ 8:28 am

    I seriously have all your recipes starred in my google reader. Can’t wait to try them all when I go home :)

    Reply

  32. #
    32
    Beth @ DiningAndDishing — December 30, 2009 @ 8:35 am

    I know what you mean – I find myself wishing time away too! I think a great 2010 resolution is to ALWAYS live in the moment :O).

    Reply

  33. #
    33
    allijag — December 30, 2009 @ 8:44 am

    YUMMMMMMMMM! it’s 10;30 and now all i can do is think about lunch! :)

    Reply

  34. #
    34
    zestycook — December 30, 2009 @ 9:43 am

    Oh Wow! These look amazing, I am almost drooling on my keyboard. Love them.

    Reply

  35. #
    35
    Leah — December 30, 2009 @ 9:43 am

    I’m drooling. These looks soooo yummy.

    Reply

  36. #
    36
    Jenny — December 30, 2009 @ 10:09 am

    I like your roasting style–more heat, more time! Gotta have crisp and brown, crunchy edges…mmm

    Reply

  37. #
    37
    Kelly B. — December 30, 2009 @ 10:38 am

    YUM! These looks delish! My husband is standing over my shoulder right now and he is literally drooling. He wants these now!

    Reply

  38. #
    38
    Jess (Fit Chick in the City) — December 30, 2009 @ 1:29 pm

    Hello, YUMMY potato’s I would like to transport you off of the computer screen and into my mouth.

    Reply

  39. #
    39
    Allie (Live Laugh Eat) — December 30, 2009 @ 1:36 pm

    Parmesan cheese and potatoes is right up my alley!! Come to think of it–anything with cheese :)

    Reply

  40. #
    40
    sophia — December 30, 2009 @ 4:00 pm

    I don’t care of plain roast potatoes so much, but with parmesan? Ooh la la…

    Reply

  41. #
    41
    Sana — December 30, 2009 @ 4:03 pm

    :) I love all the things you make. I will be making this for sure :)

    Reply

  42. #
    42
    Nicole — December 30, 2009 @ 5:24 pm

    Jessica, those sound amazing!! Mmm! Easy too :)

    Reply

  43. #
    43
    Yum Yucky — December 30, 2009 @ 7:18 pm

    Look at the light brown crispiness! woo to the haa.

    Reply

  44. #
    44
    chrysta — December 31, 2009 @ 12:43 am

    These look absolutely delicious. My husband LOVES potato wedges and I think I going ot have to make these very soon!

    Reply

  45. #
    45
    Kelly — December 31, 2009 @ 10:05 am

    mmm i’m drooling

    Reply

  46. #
    46
    Mary Poppins in Heels — January 1, 2010 @ 10:09 pm

    These sound amazing!

    Reply

  47. #
    47
    Jolene (www.everydayfoodie.ca) — January 3, 2010 @ 8:11 am

    I love potatoes!! Those look so good!!

    Reply

  48. #
    48
    Jocelyn — January 6, 2010 @ 5:00 am

    mmmm this sounds delish. Did you use fresh parm (grated) or the stuff in the shaker?

    Reply

  49. #
    49
    Maggie — April 11, 2010 @ 12:13 pm

    OMG these look soooo delicious!! Can’t wait to try them…

    Reply

  50. #
    50
    Samantha — January 15, 2011 @ 12:13 am

    Sooo Good! I used sage instead of parsley because I didn’t have any parsley and I used shredded parmesan which made a really nice cheese crust on the potatoes! and the kids devoured them! Thanks.

    Reply

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