• 2 Ratings

Balsamic vinegar adds flavor depth to potato wedges in this baked side dish recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a custard cup or small bowl combine olive oil and balsamic vinegar. In another small bowl combine Parmesan cheese, bread crumbs, Italian seasoning, and pepper.

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  • Scrub potatoes with a soft vegetable brush under running water. Cut the potatoes in half lengthwise, then cut each half lengthwise into 4 wedges. Spray a foil-lined baking sheet with nonstick coating. Arrange wedges on sheet, skin sides down, so they don't touch. Brush with olive oil mixture and coat with Parmesan mixture.

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  • Bake in a 425 degree F oven 20 to 25 minutes or until potatoes are tender and edges are crisp.

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  • Meanwhile, in a small bowl combine sour cream, chives, and garlic powder. Serve potatoes warm with sour cream mixture. Makes 8 appetizer servings or 4 side-dish servings.

Tips

Up to 24 hours ahead, stir together the sour-cream topper; cover and refrigerate.

Nutrition Facts

62 calories; 1 g total fat; 0 g saturated fat; 0 mg cholesterol; 30 mg sodium. 10 g carbohydrates; 1 g fiber; 2 g protein; 21 RE vitamin a; 5 mg vitamin c; 40 mg calcium; 0 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1