Post by marlaoh on Oct 29, 2004 7:52:03 GMT -6
Herb Crusted Potato Wedges
. 1 tablespoon snipped fresh chives
. 2 teaspoons olive oil
. 2 teaspoons balsamic vinegar
. 1 tablespoon grated Parmesan cheese
. 1 tablespoon fine dry bread crumbs
. 1/2 teaspoon dried Italian seasoning, crushed
. 1/8 teaspoon pepper
. 2 medium baking potatoes
. Nonstick spray coating
. 1/2 cup fat-free dairy sour cream
. 1/4 teaspoon garlic powder
1. 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.
2. 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.
3. Bake in a 425 degree F oven 20 to 25 minutes or until potatoes
are tender and edges are crisp. (I had to bake a bit longer maybe 30-40 minutes)
4. 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. Easy to double or triple!
. 1 tablespoon snipped fresh chives
. 2 teaspoons olive oil
. 2 teaspoons balsamic vinegar
. 1 tablespoon grated Parmesan cheese
. 1 tablespoon fine dry bread crumbs
. 1/2 teaspoon dried Italian seasoning, crushed
. 1/8 teaspoon pepper
. 2 medium baking potatoes
. Nonstick spray coating
. 1/2 cup fat-free dairy sour cream
. 1/4 teaspoon garlic powder
1. 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.
2. 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.
3. Bake in a 425 degree F oven 20 to 25 minutes or until potatoes
are tender and edges are crisp. (I had to bake a bit longer maybe 30-40 minutes)
4. 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. Easy to double or triple!