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

Dill Potato Wedges Recipe

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

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

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.

Directions

  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

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.

Reviews for Dill Potato Wedges

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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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