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. Cut the potatoes in half
lengthwise, then cut each half lengthwise into 4
wedges. Spray a foil-lined baking sheet with
cooking spray. 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 oven 20-25 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.
Originally Submitted
6/8/2015
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