These crispy, golden potato wedges are the perfect high-protein, low-calorie side dish for any fitness-focused meal. By baking them instead of frying, you get all the crunch of a classic fry with significantly less fat. The combination of savory garlic and salty Parmesan cheese ensures every bite is packed with flavor.
Ingredients
3-4 large Russet potatoes, cut into uniform wedges
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
Salt and black pepper to taste
Optional: Fresh parsley for garnish and a side of Greek yogurt-based ranch for dipping
Instructions
Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly coat with cooking spray.
Soak the Potatoes: For extra crispiness, soak the cut potato wedges in cold water for about 30 minutes. Drain and pat them completely dry with a paper towel.
Season: In a large bowl, toss the dried wedges with olive oil until coated. In a small bowl, mix the Parmesan cheese, garlic powder, onion powder, dried parsley, salt, and pepper. Sprinkle the seasoning over the potatoes and toss again to ensure even coverage.
Arrange: Place the wedges on the prepared baking sheet in a single layer, ensuring they aren't touching so they can crisp up properly.
Bake: Bake for 25–35 minutes, flipping halfway through, until the wedges are golden brown and tender on the inside.
Serve: Garnish with fresh parsley and serve immediately with your favorite dipping sauce.
For more fitness-friendly meals, visit fitnessrecipesz.com.
Comments
Post a Comment