Roasted Cheddar Potatoes
24 ounce package frozen potato wedges (skins on)
tablespoons cooking oil
cloves garlic, minced
teaspoon smoked paprika or paprika
Nonstick cooking spray
cup shredded white or other cheddar cheese (4 ounces)
cup crushed croutons (about 1 cup croutons)
Dairy sour cream (optional)
- 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