Garlic-Parmesan Potato Wedges with Homemade Ketchup

Crispy garlicky potatoes with freshly made ketchup is both easy and doable on weeknights.

Garlic-Parmesan Potato Wedges with Homemade Ketchup

This is actually a combination of two recipes since I have them both in the same photo. The garlic-parm wedges are a homestyle take on some fries I had been getting at restaurants the past couple of years. Of course, doing the potatoes in the oven makes them quite a bit healthier and less worrisome to eat. The ketchup is really quick- and again, I am diabetic so I use Splenda but you can use cane sugar or corn syrup if that’s your thing. Agave syrup is another option.

Potato Wedges:

  • 4 medium russet potatoes
  • 2 tablespoons vegetable oil or olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic powder
  • 2 to 3 tablespoons finely chopped fresh parsley
  • 1/3 cup freshly grated or shaved fresh Parmesan cheese

Homemade Ketchup (No Sugar Added):

  • 6 ounces tomato paste
  • 1/4 – 1/3 cup Splenda (depending on your taste preference)
  • 1/2 cup apple cider vinegar
  • 2 ounces apple cider or apple juice
  • 2 tbsp. white balsamic vinegar
  • 1 tbsp. lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • pinch ground cardamom
  • 4 ounces water

Garlic-Parmesan Potato Wedges

Method:

    1. Preheat oven to 450°F.
    2. Scrub potatoes, cut in half, and into 8 wedges per half (16 wedges per potato total).

How to Cut the Potatoes

  1. Toss all ingredients together except Parmesan and parsley, mixing until potatoes are evenly coated.
  2. Spread potatoes in an even layer on a greased or nonstick-foil or parchment paper lined baking sheet. I keep the peel on the potatoes and line them up skin side down at first.
  3. Bake 35-45 minutes or until potatoes are cooked through and crisp up, turning potatoes potatoes several times during cooking to ensure even browning (after the first 12 minutes or so I turn them from skin side down to one side, and another 12 minutes or so, turn them to the opposite side).
  4. Toss potatoes with Parmesan and parsley when they come out of the oven, and adjust salt if necessary.
  5. While potatoes are baking, prepare ketchup: Mix all ingredients together then stir in water.
  6. Simmer over low heat, stirring frequently, until mixture rethickens.
  7. Cool and refrigerate until needed. If making while baking wedges, the ketchup will be slightly warm, which I like.

You might also like:

Chicken and Penne with Creamy Red Pepper Sauce

Spaghetti Squash Tetrazzini

Marinara Sauce

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