Herbed Potato Wedges

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



by 4  people


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Servings: 4 to 8
Yield: 4 side dish servings or 8 appetizer servings
Prep Time: 15 mins
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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 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.
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
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) 20.6, 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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