Edna Hoffman, of Hebron, Indiana can toss together this side dish in less than a half hour. The delightful wedges are a refreshing change from typical baked potatoes and nicely priced at only 25 cents per serving.
- 1/4 cup butter, melted
- 1 tablespoon lime juice
- 1 teaspoon grated lime peel
- 1 teaspoon dried thyme
- 3 large potatoes
- 1/4 cup grated Romano cheese
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- In a large bowl, combine the butter, lime juice, peel and thyme. Cut each potato into eight wedges; add to lime mixture and toss to coat. Place wedges skin side down on a greased baking sheet. Combine the cheese, salt and paprika; sprinkle over potatoes. Bake at 400° for 20-25 minutes or until tender. Yield: 6 servings.
Originally published as Lime-Thyme Potato Wedges in Quick Cooking July/August 2002, p35
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