Parmesan & Herb Oven-Fried Potatoes
2015-10-02
- Servings : 6
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 45m
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Nutritional Info
This information is per serving.
-
Calories
205 -
Calories From Fat
70 -
Total Fat
8g -
Saturated Fat
3g -
Trans Fat
0g -
Cholesterol
<10mg -
Sodium
70mg -
Carbohydrates
28g -
Dietary Fiber
3g -
Sugar
2g -
Protein
7g -
Serving Size:
About 3 oz. (75 g), 1 small potato
Parmesan & Herb Roasted Potatoes is a variation of Oven-Fried Potatoes. You can prepare a batch in about the time it takes to preheat your oven. These potatoes are baked at a lower temperature to prevent burning the parmesan cheese.
Coated Red Potatoes in Baking Sheet
Coated Russet Potatoes in Baking Sheet
Fast-Food Fries vs. Parmesan & Herb Potatoes
How does Parmesan & Herb Oven-Fried Potatoes compare to a serving of fast food fried potatoes? A 3-oz. (75 g) serving, one small red potato has:
| Nutrition | Parmesan-Herb | McDonald's |
|---|---|---|
| Serving Size | 3-oz. (75g) | 2.5-oz. (71g) |
| Calories | 205 | 230 |
| Calories from Fat | 70g | 100g |
| Saturated Fat | 3g | 1.5g |
| Cholesterol | <10mg | 0mg |
| Sodium | 70mg | 150mg |
| Carbohydrates | 28g | 29g |
| Dietary Fiber | 3g | 3g |
| Sugar | 2g | 0g |
| Protein | 7g | 3g |
Parmesan cheese adds saturated fat and protein. You have about 10 percent less calories, 55 percent less sodium and twice the protein. Although you can add salt to the seasoning mix or at the table, the herbs provide flavor reducing the need for salt. Potatoes are a good source of potassium.
Potato Chips vs. Parmesan & Herb Potatoes
For 40 or 50 more calories than 1-ounce of potato chips you get nearly 3-ounces of Parmesan & Herb potatoes. An equivalent amount of potato chips has over 400 calories and 400 mg of sodium.
Serving Suggestion
Parmesan & Herb Roasted Potatoes can be served with any food you would normally serve mashed, baked, or fried potatoes from hamburgers and sandwiches to holiday dinners.
Cook’s Tip:
I used small red potatoes about 2-inches (5 cm) long cut into 4 wedges. Cut larger potatoes, like russet, into 6 or more wedges for uniform baking. The thicker the wedge, the longer the bake time.
Substitutions
One teaspoon of Italian seasoning can be substituted for the herbs.
Romano cheese can be substituted for all or part of the parmesan cheese.
Related Recipe
Ingredients
- 1.5 lb. (700 g) red, white, or Russet potatoes
- 1.5 tablespoons (22 ml) extra virgin olive oil
- Seasoning Mix
- 3/4 cup (60 g) grated Parmigiano Reggiano cheese
- 1 teaspoon (5 ml) dried parsley
- 1/4 teaspoon (1.25 ml) dried basil
- 1/4 teaspoon (1.25 ml) dried rosemary
- 1/4 teaspoon (1.25 ml) dried oregano
- 1/8 teaspoon (0.625 ml) garlic powder
- Black pepper to taste
Method of Preparation
Step 1
Position rack in bottom of oven and preheat to 375°F (190°C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
Step 2
In a rimmed plate or bowl combine cheese and seasoning.
Step 3
Wash potatoes and dry with paper towels. Cut in half and then cut each half into wedges about 3/4-inch (1.9 cm) wide. Place wedges in a bowl and drizzle with olive oil. Using your hand, coat potatoes with the oil.
Step 4
Press the cut edges of each wedge into he parmesan mixture and place cut-side up on baking sheet.
Step 5
Bake 35 to 40 minutes or until browned and fork-tender.
