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!
If men are so competent, how come you always see signs reading "DANGER - MEN WORKING"?