Herbed Potato Wedges
Balsamic vinegar adds flavor depth to potato wedges in this baked side dish recipe.
Prep Time:
15 mins
Total Time:
35 mins
Servings:
Makes 8 appetizer servings or 4 side-dish servings.
Ingredients
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1 tablespoon snipped fresh chives
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2 teaspoons olive oil
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2 teaspoons balsamic vinegar
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1 tablespoon grated Parmesan cheese
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1 tablespoon fine dry bread crumbs
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1/2 teaspoon dried Italian seasoning, crushed
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1/8 teaspoon pepper
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2 medium baking potatoes
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Nonstick spray coating
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1/2 cup fat-free dairy sour cream
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1/4 teaspoon garlic powder
Directions
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 dont 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.
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.
Make-Ahead Tip
Up to 24 hours ahead, stir together the sour-cream topper; cover and refrigerate.
Nutrition information
Calories 62, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 10 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 2%, Vitamin C 9%, Calcium 4%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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