Guilt-Free Roasted Potatoes

 I got this recipe from my favorite sister (wink wink), Melissa Stabb. These are delicious and so very easy to make.

4 large baking potatoes (about 6 oz each)

1/2 cup grated Parmesan Cheese (not shredded) - I use Trader Joe's

1 tsp dried basil, crumbled

1 1/4 tsp seasoned salt

1/2 tsp garlic powder

1/2 tsp onion powder

Freshly ground black pepper

Vegetable spray

Spray a large (18x13 inches) metal sheet pan with vegetable spray and set aside. Wash and scrub potatoes, do no peel. Cut each potato in 4-6 wedges (length-wise) and set aside.

Combine the Parmesan cheese and spices on a paper plate. Mix thoroughly. Press each potato wedge (both cut sides) into the Parmesan cheese mixture and place on the sheet pan, cut side down. This may be difficult, but press as much as you can into the potato wedge. Place any leftover Parmesan cheese on top of wedges that look a little less coated. You should not have much, if any lelftover. Spray tops of potatoes lightly with more vegetable spray.

 

Roast in a preheated 350 degree oven for 30 minutes. Remove pan from oven and carefully lift and turn every potato wedge over so the exposed slice is against the baking sheet. Bake 30 more minutes or until potatoes are golden brown and crunchy.

Place on a warm platter and serve immediately.

Makes 4 servings.

These are crunchy and taste like deep-fried potato wedges without the guilt. I imagine you could also do these in an air-fryer, but I don't have one, so if you try it that way, leave a comment below!