Roasted Cheddar Potatoes
- 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.
- 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.
- 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.
Nutrition Facts (Roasted Cheddar Potatoes)
- Per serving:
- 165 kcal cal.,
- 8 g fat
- (4 g sat. fat,
- 15 mg chol.,
- 217 mg sodium,
- 19 g carb.,
- 1 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
cneuhaus5 440 Days Ago
3 stars, really good, easy, tasty! I'd actually use a little more smoked paprika, at least 1/2 teas more. I couldn't find frozen wedge potatoes so I used halved Yukon fingerlings but frozen steak fries would work, too. Won't make again just because I have a couple others I like even better.