I am still on a Thanksgiving side dish kick… can you blame me? It’s the most food-centric time of the year and I plan on taking full advantage of it. Today I am sharing herb- and parmesan- crusted red potato wedges.
Potatoes often get a bad rep but I happen to think quite highly of them. I love swapping traditional starches for starchy veggies- especially this time of the year when the majority happen to be in peak season. You’ll see that potatoes are more than just carbohydrates.. fiber, potassium and vitamin C are some other notable standouts.
Nutrition
Red potatoes: One medium red potato meets 16% of the daily recommended fiber needs and 35% of your vitamin C. Not the mention they are also high in protein and contain some iron and calcium as well.
Thyme: This delicate herb not only pairs great with potatoes and roasted vegetables, they happen to boast some notable nutrition! Vitamin C, iron and manganese are some standouts. Manganese is our required by the body in trace amounts but essential for a range of functions that include aiding collagen production and preserving the health of our bones.
Parmesan: Parmesan cheese is a good source or protein and calcium. A little bit goes a long way. Besides being critical for bone health, calcium is involved in many basic processes including muscle contraction, hormone secretion, nerve signal transmission and heartbeat regulation.
- 1-1.5 lbs baby red potatoes
- 1 tbsp rosemary
- 1 tbsp thyme
- 2 tbsp olive oil
- 1/3 cup parmesan cheese
- Salt and Pepper
- Preheat the oven to 400 F.
- Slice your potatoes into fourths and place into a large bowl.
- In a medium bowl, whisk together your rosemary, thyme, olive oil, salt and pepper.
- Coat your potatoes in your herb and oil mixture.
- In a greased baking pan, spread your coated potatoes out evenly.
- With you hands, coat your potatoes evenly with parmesan cheese.
- Bake your potatoes in the oven for 40 minutes or until the tender and crisp.