Breastfeeding Friendly Parmesan Roasted Potatoes
Total time50 min
Prep time10 min
Cook time40 min
4.8(6)
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, cut into 1-inch wedges
- 3 tbsp olive oil
- ½ cup finely grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried italian seasoning
- ½ tsp smoked paprika
- ¾ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it preheats.
- 2
In a large mixing bowl, toss the potato wedges with the olive oil, Parmesan, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until every wedge is evenly coated.
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