Herbed Potato Wedges

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

Herbed Potato Wedges
4 to 8
4 side dish servings or 8 appetizer servings
15 mins
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  • 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
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.

Make Ahead Tip

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

nutrition information

Per Serving: cal. (kcal) 62, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 10, fiber (g) 1, pro. (g) 2, vit. A (RE) 20.61, vit. C (mg) 5.31, sodium (mg) 30, calcium (mg) 40.39, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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