Recently, I found myself amidst a surplus of russet potatoes in my kitchen. What better way to use them up than Roasted Parmesan Dill Potato Wedges? Tossed in olive oil with parmesan cheese, fresh dill, and a spritz of lemon, these wedges are easy, tasty, and have far less calories than your usual fried version!
These Roasted Parmesan Dill Potato Wedges work as both a side dish and an appetizer. A healthier alternative to fried wedges, this recipe goes wonderfully with burgers, sandwiches, steak, or even on their own! Not going to lie, I definitely ate a whole plate of these before pairing a whole side dish amount of them with the actual sandwich I had for lunch. Appetizer wise, these are great for an easy snack to munch on while watching the game.
Fave part? The sprinkling of parmesan gives the tender potatoes a delectable crunch and a bit of a crispy skin on the outside. Win win!!! (Honestly, there is nothing worse than a soggy potato). Also, the fresh dill and lemon juice add just the right amount of flavor to this basic, starchy vegetable.
So seriously. Grab all your leftover potatoes (I know there’s a few hanging around in your pantry 😉 ) and get cooking some Roasted Parmesan Dill Potato Wedges!Print
- 2 medium russet potatoes, halved and then quartered lengthwise
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 1 tablespoon fresh dill, minced
- 1/4 cup shredded parmesan cheese
- Preheat oven to 450˚F. Prepare a baking sheet with foil.
- In a small bowl, whisk together olive oil and lemon juice.
- In a large bowl, drizzle lemon and oil over potato wedges and toss to coat.
- Sprinkle 1 teaspoon of the salt and 1 teaspoon of the ground black pepper over the potatoes.
- Add the parmesan and dill, toss to coat.
- Place wedges skin side down on the prepared baking sheet. Sprinkle the rest of the salt and pepper on top of the potatoes.
- Bake in the oven for 25-28 minutes until browned and tender. Serve immediately.