Dill Potato Wedges Recipe

3.5 3 3
Dill Potato Wedges Recipe
Dill Potato Wedges Recipe photo by Taste of Home
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Dill Potato Wedges Recipe

Read Reviews
3.5 3 3
Publisher Photo
These are my absolute favorites; I've been making them for years! —Jeannie Klugh, Lancaster, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 package (20 ounces) refrigerated red potato wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed

Directions

In a large skillet, heat oil over medium heat. Add potato wedges; sprinkle with salt and pepper. Cook for 10-12 minutes or until tender and golden brown, stirring occasionally. Remove from the heat; sprinkle with cheese and dill. Yield: 4 servings.
Originally published as Dill Potato Wedges in Simple & Delicious December/January 2011, p23

Nutritional Facts

3/4 cup: 129 calories, 4g fat (1g saturated fat), 2mg cholesterol, 771mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 4g protein.

  • 1 tablespoon olive oil
  • 1 package (20 ounces) refrigerated red potato wedges
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
  1. In a large skillet, heat oil over medium heat. Add potato wedges; sprinkle with salt and pepper. Cook for 10-12 minutes or until tender and golden brown, stirring occasionally. Remove from the heat; sprinkle with cheese and dill. Yield: 4 servings.
Originally published as Dill Potato Wedges in Simple & Delicious December/January 2011, p23

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Reviews forDill Potato Wedges

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climbergirl User ID: 6556579 101101
Reviewed Feb. 15, 2013

"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."

MY REVIEW
Dianaore User ID: 1737743 175396
Reviewed Jan. 6, 2013

"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."

MY REVIEW
valanddansmith User ID: 988113 159384
Reviewed Jan. 16, 2012

"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."

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