4 cups baby red or gold potatoes, washed and cut into small wedges or halves
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, for garnish (optional)
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the potato wedges or halves with the olive oil. Toss to coat the potatoes evenly.
In a separate bowl, mix together the grated Parmesan cheese, garlic powder, dried thyme, dried rosemary, salt, and pepper.
Sprinkle the Parmesan and spice mixture over the oiled potato pieces. Toss well to coat the potatoes with the seasoning.
Spread the seasoned potato wedges out onto the prepared baking sheet in a single layer.
Bake in the preheated oven for about 25-30 minutes, or until the potatoes are golden and crispy. You may want to flip them halfway through the cooking time for even browning.
Remove the crispy Parmesan potatoes from the oven and let them cool slightly.
Garnish with fresh parsley (if desired) and serve hot.
Enjoy your Weight Watchers-friendly crispy and crunchy Parmesan potatoes. These make for a delicious and satisfying side dish. Calculate the WW points based on the specific ingredients and serving size you use.