One of the staples of the Kinobody diet is potatoes. They’re filling and satiating, and you can do so many things with them.
There are so many ways you can make them at home and keep the calories and fat down. But once you find a great method of cooking them, you can start to experiment with different flavors.
Saying that, I especially like making wedges. Sweet potato wedges, russet wedges… The list goes on.
This week, Emily from Cooking Up Happiness brings a new wedge recipe to the Kino scene: Parmesan garlic potato wedges.
The recipe is simple enough – not much different from traditional potato wedges – but the seasonings and Parmesan cheese bring them to another level.
And for more delicious potato recipes – including sweet potato wedges, fries, and more – check out KinoChef, the Kinobody cookbook.
Note From Emily: To make sure you’re staying close to your macros/calories, make sure to weigh out the potatoes and adjust the nutrition accordingly.
For example, when I scan the bag of russet potatoes in the MyFitnessPal app, it says there are 110 calories per potato. BUT… If you look closer on nutrition labels, you’ll see the weight per serving – which, for russet potatoes, is usually 5.5 ounces. Now, the potatoes in the bag can range from 5.5 up to 10 ounces per potato (if not more), which means if you’re not weighing out what you’re cooking, you could be consuming double the calories you think you are.
So just watch for that so you don’t go way over in your carbs :)
2 russet potatoes (1 potato weighs ~9oz; adjust accordingly based on the potato size)
1 tbsp. olive oil
2 tsp. dried Italian seasoning
1 tsp. garlic powder
1 tsp. seasoning salt
2 tsp. Parmesan cheese, grated (I used Kraft)
- Preheat oven to 425°. If the potatoes look good you can leave the skins on; I choose to peel mine.
- Cut the potatoes in half longways, then in half again, then in half again (3 times). You will end up with 8 wedges per potato.
- Place them in a large bowl, add olive oil, Italian seasoning, garlic powder, seasoning salt and Parmesan cheese. Toss to fully combine.
- Place them on a parchment-lined baking sheet and bake for 15 minutes, take them out and flip them and bake for another 10 minutes until fully cooked and golden. Serve immediately.
Serving Size: 4 wedges, approx. 1/2 potato (1 potato weighs 9 oz)
Fat: 5 g
Carbohydrates: 18 g
Protein: 3 g