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Roasted Thyme Parmesan Potato Wedges

Who needs oily French fries when there’s these crispy and flavorful roasted thyme parmesan potato wedges to go around? This recipe is really straight-forward, and the trick to getting the potatoes tender on the inside without compromising crispiness, is boiling prior to popping in the oven. I had a little fun this time around, and used different types of potatoes (red, sweet, yellow and purple) – they each provided their unique flavors and textures. You can go the mix-n-match route, or simply go with whatever potato you usually enjoy. I used a spray bottle to apply the oil onto the wedges. You can use an oil spritzer or simply drizzle oil straight from the bottle. Key tip: make sure you add the thyme towards the end of the baking, so that the leaves don’t burn.

That’s all we have for now! We hope you give these a try- let us know in the comments below if you do! xo

Roasted Thyme Parmesan Potato Wedges

Roasted Thyme Parmesan Potato Wedges
Serves 3
Total Time
30 min
Total Time
30 min
  1. 3-4 medium potatoes
  2. 1 tablespoon of grated parmesan cheese
  3. 1 tablespoon of olive oil
  4. 4 sprigs of fresh thyme
  5. Black pepper & salt to taste
  1. In a pot filled with water, boil your potatoes (with the skin on) for 10 minutes
  2. Remove and allow to cool
  3. Preheat the oven to 375F
  4. On a chopping board, cut the potatoes into wedges by first cutting each potato in half, and repeating 1-2 more times, depending on how big the potato is. You should get 4-6 wedges per potato
  5. On a non-stick baking sheet, place the potato wedges. You can either drizzle olive oil over the potatoes, or use an oil spritzer to spray the oil onto the potatoes
  6. Bake at 375F for 20 minutes. Flip the wedges over, place the fresh thyme on top, and bake for another 5 minutes
  7. Remove and top with black pepper, parmesan cheese, and salt to taste
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Roasted Thyme Parmesan Potato Wedges Roasted Thyme Parmesan Potato Wedges

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Satyajeet Biswas