Herbed Potato Wedges
- 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.
- 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.
- Bake in a 425 degree F oven 20 to 25 minutes or until potatoes are tender and edges are crisp.
- 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.
From the Test Kitchen
Up to 24 hours ahead, stir together the sour-cream topper; cover and refrigerate.
Nutrition Facts (Herbed Potato Wedges)
- Per serving:
- 62 kcal ,
- 1 g fat
- (0 g sat. fat ,
- 0 mg chol. ,
- 30 mg sodium ,
- 10 g carb. ,
- 1 g fiber ,
- 2 g pro.