Herbed Potato Wedges

Recipe Summary

  • Preparation: Easy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Yield: 8 servings


  • 2 tsp extra-virgin olive oil
  • 2 tsp balsamic vinegar
  • 1 Tbsp Parmesan cheese, grated
  • 1 Tbsp fine dry bread crumbs
  • ½ tsp dried Italian seasoning, crushed
  • ⅛ tsp pepper
  • 2 medium Pacific Gold Russet Potatoes
  • nonstick spray coating
  • ½ cup fat-free dairy sour cream
  • 1 Tbsp fresh chives, snipped
  • ¼ tsp 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°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.

Source:  Better Homes and Gardens® New Dieter’s Cookbook