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- 1 24 ounce packagefrozen potato wedges (skins on)
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika or paprika
- 1/4 teaspoon salt
- Nonstick cooking spray
- 1 cup shredded white or other cheddar cheese (4 ounces)
- 2/3 cup crushed croutons (about 1 cup croutons)
- Dairy sour cream (optional)
1. Preheat oven according to package directions for potatoes. Place frozen potatoes in a large self-sealing plastic bag. Combine cooking oil, garlic, paprika, and salt. Drizzle over potato wedges. Seal bag and shake to coat potatoes.
2. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Spread potatoes in a single layer on prepared pan. Bake potato wedges according to package directions, turning once.
3. In another small bowl combine the cheese and croutons. Sprinkle over the potatoes the last 3 minutes of baking. Use a large spatula to transfer potato wedges to a platter or large plate (keep potatoes in a single layer). Serve with sour cream, if desired.
- Servings Per Recipe 8,
- cal. (kcal) 165,
- Fat, total (g) 8,
- chol. (mg) 15,
- sat. fat (g) 4,
- carb. (g) 19,
- fiber (g) 1,
- pro. (g) 5,
- vit. A (RE) 62,
- vit. C (mg) 3,
- sodium (mg) 217,
- calcium (mg) 111,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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