Delicious and nourishing potato wedges with parmesan cheese make for an ideal gluten, egg, nut and soy-free side dish.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 245 mins – easy
🍽 6 servings – 208 kcal per serving
|
Serving 172g |
Fat 6g |
Sat. fat 3g |
Sodium 346mg |
|
Carbs 31g |
Fibers 3g |
Sugars 1g |
Proteins 6g |
INGREDIENTS
- 2 lbs potatoes
- a quarter cup onions
- 1.5 tsp oregano
- half tsp salt
- 1 tsp black pepper
- 2 tbsp butter
- a quarter cup parmesan cheese
TOOLS
- 1 knife
- 1 grater
- 1 crock pot
- 1 serving dish
STEPS
Cut potatoes into wedges, then peel and chop onions.
Shred parmesan cheese with a grater.
Put potatoes and onions in a crock pot. Stir in oregano, salt, black pepper, and butter. Turn on the heat and cook for 4 hours at a high temperature.
Transfer cooked potato wedges to a serving dish and sprinkle them with parmesan cheese.
It’s ready to be served !
