Give your granola bars a nutritious boost with matcha- a fine green tea powder, packed with antioxidants. These granola wedges are naturally gluten-free, dairy-free, and refined-sugar-free. Substitute your favorite dried fruit, nuts and/or seeds for the pumpkin seeds and/or dried pineapple in these granola bars. Puffed teff can be substituted with quinoa or amaranth pops too.
220 g Rolled oats
120 g Pepitas
100 ml Maple syrup
5 tbsp Almond butter
3 tbsp Coconut oil
1 tsp Vanilla paste
75 g Dried pineapple, thinly sliced
80 g Puffed teff (or armanth or quinoa)
1/2 tsp Sea salt
1 tbsp Matcha powder
Preheat oven to 160C/320F. Combine rolled oats and pumpkin seeds on a baking sheet and bake for 15 minutes, stirring once or twice, until the oats are lightly toasted and have a nutty aroma. Remove and set aside to cool.
In a small saucepan over low heat, combine the maple syrup, almond butter, coconut oil, and vanilla paste. Whisk to combine.
In a large bowl, combine the cooled oats and pumpkin seeds with the dried pineapple, puffed teff, sea salt, and matcha powder. Pour the almond butter mixture over the oat mixture and stir quickly to mix.
Spread the mix into an 9-10 inch springform pan lined with plastic wrap or baking paper. Press down the mixture firmly. Place in the fridge for a couple hours to firm up, then remove from fridge and slice into wedges. Keep leftovers in the fridge for up two weeks.
An easy to prepare, cost efficient, and gluten-free side dish that offers loads of antioxidants and
makes a delicious accompaniment to almost any meat or fish dinner, but goes particularly well with Knusprige Schweinshaxe – German Roasted Pork Knuckle. The humble red cabbage is incredibly versatile and brightens up the holiday table with its beautiful, intense purple colour.
Mix beef broth and apple cider vinegar together and pour over the cabbages. Season with black salt and black pepper. Roast in the middle of hot oven for 40-50 minutes or until just tender.
These simple baked Parmesan potato wedges are a step up from the normal side dish. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published May 30, 2015. Update with expanded information and options along with refreshed photos.
I wanted something using what I always have on hand but tasty… it had to be taste and simple. And a little special.
Baked Parmesan Potato Wedges has some garlic kick. It’s the perfect side dish for almost any everyday meal but will kick it up a bit for that special meal.
We all need and want easy side dishes that are reasonably healthy. While I won’t claim this as a health food, there are a lot worse choices.
My Rating
Very very nice. Four only because it is not the main dish.
Pro Tips: Recipe Notes for Baked Parmesan Potato Wedges
So preheat the oven to a reasonable temperature. Clean and slice a potato. Rinse to remove starches that will improve crispness. A little seasoning and a good dusting of Parmesan cheese and you have tasty, crunchy goodness.
The Parmesan Cheese
This recipe requires a good quality Parmesan cheese if you want good taste. And that is why were are doing this. Do not use the green box or cheap bagged Parmesan.
The Potatoes
There are many varieties of potatoes, and they all cook approximate the same. Russets have thicker skin, and more starch so is an excellent choice here.
If you want these crispy (you do), then you need to rinse them after cutting and pat dry.
A potato is 210 degrees internally when done. Cook’s Illustrated recommends 205 to 212. Potatoes are very forgiving, so a little over is better than under. To me, 200 is usually ok, but 190 is not done
This time I did two potatoes that makes 4 servings of 3 large wedges each. These are very filling, so that is the right serving size.
So the pictures are for serving for 4. BUT the recipe is for 2 servings.
Other Potato Recipes You May Enjoy
Twice Baked Potatoes
Easy Roasted Red Potatoes
Crispy Parmesan Baked Potatoes
Healthier Mashed Potatoes
Crispy Smashed Potatoes
NOTICE: Images are for four serving. But all discussion is for two servings.
Preheat oven to 350 degrees convection or 375 conventional oven.
Wash one medium Russet potato and scrub well. Cut into six equal wedges, give them a nice rinse under running water and pat dry with a paper towel.
Brush with olive oil and give them a sprinkle of salt, pepper and garlic powder. I use my famous 7:2:2 seasoning.
Dip into grated Parmesan cheese. Fresh grated preferred. 2 tablespoons are enough for one potato.
NOTICE: Images are for four serving. But all discussion is for two servings.
Place the potato wedges on a baking tray sprayed with PAM with skin side of the wedge down.
Bake until golden brown. About 25-30 minutes. Internal temperature should be 200 degrees or a little more.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Baked Parmesan Potato Wedges
These simple baked Parmesan potato wedges are a step up from the normal side dish. Just follow these easy step by step photo instructions.
Prep Time10mins
Cook Time30mins
Total Time40mins
Author: Dan Mikesell AKA DrDan
Course : Potato
Cuisine : American
Keyword : Parmesan Potato, Potato Wedges
Servings/Adjust Amount: 2
2
Ingredients
1russet potato – medium
1teaspoonolive oil
Salt, pepper, and garlic powder to taste – I prefer my 7:2:2 seasoning
2tablespoonsParmesan cheese – fresh grated
Instructions
Preheat oven to 350 degrees convection or 375 conventional oven.
Wash one medium Russet potato and scrub well.
Cut into six equal wedges, give them a nice rinse under running water and pat dry with paper towel.
Brush with olive oil and give them a sprinkle of salt, pepper and garlic powder. I use my famous 7:2:2 seasoning.
Dip into grated Parmesan cheese. Fresh grated preferred. 2 tablespoons are enough for one potato
Place potato wedges on a baking tray sprayed with PAM with skin side of the wedge down.
Bake until golden brown. About 25-30 minutes. Internal temperature should be 200 degrees or a little more.
Recipe Notes
Pro Tips:
Three slices (1/2 of a potato) was just the right size for a serving.
The pictures are for serving for four servings, but all instructions are for two servings.
You can match this to something else you are cooking fairly easily. The oven temperature can be varied quite a bit, just adjust the cooking but check the final internal temperature.
Be sure to rinse after cutting and pat dry if you want them crispy.
Use a good quality Parmesan cheese. If you use cheap cheese, there will not be much Parmesan taste.
I like to “pack” the Parmesan on the wedges some.
A “done” potato is 200-210 degrees internal temperature generally, but 190 is too low.
Should be good refrigerated for 3-4 days and frozen for 3-4 months.
Nutrition Facts
Baked Parmesan Potato Wedges
Amount Per Serving
Calories 103Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 5mg2%
Sodium 673mg28%
Potassium 318mg9%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 50IU1%
Vitamin C 19mg23%
Calcium 80mg8%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Have a question or something not clear? Ask in the comments.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page