Description
Keto-friendly, high-protein wedges made with root vegetables and a golden garlic-parmesan crust. Perfectly crunchy on the outside with a soft center, this recipe satisfies cravings without compromising low-carb goals.
Ingredients
Russet Potatoes (or Daikon/Turnip)
Olive Oil
Garlic
Dried Rosemary
Grated Parmesan
Kosher Salt
Fresh Parsley
Black Pepper
Instructions
Preheat oven to 425°F (220°C)
Cut potatoes/daikon into 1-inch wedges and toss with olive oil, minced garlic, rosemary, salt, and pepper
Spread wedges in a single layer on a parchment-lined baking sheet
Bake for 20 minutes
Increase oven to 450°F (230°C), sprinkle with parmesan, and bake 10-12 minutes until golden and crispy
Sprinkle with fresh parsley before serving
Notes
For maximum crunch, let wedges drain on a wire rack after first bake
Use fresh lemon juice in the parmesan layer for added brightness
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Main dish
- Method: Baking
- Cuisine: American-Italian