"These are my absolute favorites; I've been making them for years!" —Jeannie Klugh, Lancaster, Pennsylvania
- 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
- 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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