Edamame and Potato Protein Wedges
Crispy potato wedges paired with protein-packed edamame and a savory seasoning blend make for a satisfying and nutritious meal.
5 min
Prep
20 min
Cook
4
Serves
380
Calories
Macros · per serving
32g protein
55g carbs
12g fat
Ingredients
For 4 servings
- 2 cups frozen edamame
- 3 russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Wash and cut the russet potatoes into wedges.
- 3
In a large bowl, combine the potato wedges, olive oil, garlic powder, paprika, salt, and black pepper. Toss until the potatoes are evenly coated.
- 4
Spread the seasoned potato wedges in a single layer on a baking sheet.
- 5
Bake in the preheated oven for 15 minutes.
- 6
While the potatoes are baking, bring a pot of water to boil and add the frozen edamame. Cook for 5 minutes or until tender, then drain.
- 7
After the potatoes have baked for 15 minutes, add the cooked edamame to the baking sheet, and bake for an additional 5 minutes.
- 8
Remove from the oven and allow to cool slightly before serving.
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