Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
400
Calories
15g
Protein
21g
Fat
40g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 russet potatoes, cut into wedges
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1-1/2 teaspoons extra virgin olive oil
- 3 cups shredded Parmesan cheese
- 1 teaspoon salt
Directions
1
Cut potato lengthwise into wedges then place in a bowl.
2
Add thyme and pepper and toss well.
3
Drizzle oil over wedges tossing well to coat.
4
Arrange on a sheet pan coated with cooking spray and bake for 30 minutes at 450°F.
5
Sprinkle cheese and salt evenly over wedges.
6
Bake an additional 10 minutes.
Recipe sourced from
fandom