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Roasted Potato Wedges with Chili, Parmesan and Parsley

4 Servings



Nutritional Facts Per Serving

6.5 g
30.9 g
3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 232
  • Fat 9.8 g
    • Saturated   2.6 g
    • + Trans 
  • Cholesterol 7 mg
  • Sodium   192 mg
  • Carbohydrate 30.9 g
    • Fibre   3 g
    • Sugars  
  • Protein 6.5 g
    • Vitamin A 9 %
    • Vitamin C 32 %
    • Calcium 12 %
    • Iron 16 %


Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Cut the potatoes in half lengthwise, and then cut each half into 4 to 6 long wedges and place in a bowl. Add the oil, chili powder, cumin, Tabasco and salt and toss to coat the potatoes. Place the potatoes in a single layer on the baking sheet and roast 40 minutes, turning once halfway through cooking to ensure even browning. Arrange the potatoes on a large serving platter; sprinkle with the parmesan and parsley and serve.

Serving Suggestions

These potatoes would go well with just about any entrée cooked on the barbecue, such as the Barbecued Beef Back Ribs, Grilled Alex Campbell Signature Series Rib Steak with Roasted Garlic Barbecue Sauce, or Grilled Pork Tenderloin with Roasted Red Pepper and Pesto Sauce, found in our website recipe collection.

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