Shelly's Recipe

HERBED BALSAMIC POTATO WEDGES

Category: Potatoes

1 tbsp snipped fresh chives
2 tsp olive oil and balsamic vinegar
1 tbsp grated Parmesan cheese and fine dry bread crumbs
1/2 tsp dried Italian seasoning, crushed
1/8 tsp pepper
2 medium baking potatoes
Nonstick spray coating
1/2 cup dairy sour cream
1/4 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 do not touch each other. Brush with olive oil mixture and sprinkle with Parmesan mixture. Bake at 425 for 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.