Read reviews (3)
Rate recipe
"These are my absolute favorites; I've been making them for years!" —Jeannie Klugh, Lancaster, Pennsylvania
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 129 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 771 mg sodium, 18 g carbohydrate, 4 g fiber, 4 g protein.
Originally published as Dill Potato Wedges in Simple & Delicious December/January 2011, p23
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 15, 2013 by climbergirl
These were pretty good. I used regular potatoes, not the pre-cut refrigerated ones. They ended up a little messy. It was hard to keep them from mushing and crumbling while I was cooking them. The flavor was delicious though.
Reviewed on Jan. 06, 2013 by Dianaore
We used real potatoes not refrigerated potatoes and I think that reds or whites might have been better than just plain regular potatoes. They did taste great thought with the Parmesan cheese and Dill.
Reviewed on Jan. 16, 2012 by valanddansmith
These were pretty good but a little bland for my taste... Would have been better if I'd had fresh dill - dried dill just doesn't cut it... I'd suggest adding some garlic for extra flavor.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013