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Two-Tone Potato Wedges Recipe
Two-Tone Potato Wedges Recipe photo by Taste of Home

Two-Tone Potato Wedges Recipe

Publisher Photo
Better than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. "This is the only way my daughter will eat sweet potatoes, and she loves 'em!" notes Marie Nicolau Schumacher of Larchmont, New York.
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 4 servings

Ingredients

  • 2 medium potatoes
  • 1 medium sweet potato
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese
  • 2 garlic cloves, minced

Nutritional Facts

6 potato wedges equals 151 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 176 mg sodium, 27 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. Cut each potato and the sweet potato into eight wedges; place in a large resealable plastic bag. Add the oil, salt and pepper; seal bag and shake to coat. Arrange in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
  2. Bake, uncovered, at 425° for 20 minutes. Turn potatoes; sprinkle with cheese and garlic. Bake 20-25 minutes longer or until golden brown, turning once. Yield: 4 servings.
Originally published as Two-Tone Potato Wedges in Taste of Home December/January 2007, p20

Nutritional Facts

6 potato wedges equals 151 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 176 mg sodium, 27 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Two-Tone Potato Wedges

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 7, 2014

Loved these! I used only sweet potatoes instead of a mixture and they turned out great!

MY REVIEW
Reviewed Feb. 1, 2011

We had to eliminate the cheese as our 18 month old cannot have dairy but this dish was a hit, I have made it twice and plan to make it again very soon. YUM!

MY REVIEW
Reviewed Dec. 17, 2010

made these wedges a few times and we all loved them, can't wait to make them again.

MY REVIEW
Reviewed Jan. 30, 2008

These were okay, not my favorite though. The sweet potatoes ended up a little mushy, while the regular potatoes got nice and crispy.

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