- 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
- 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.
- 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.
Reviews forTwo-Tone Potato Wedges
"Good and simple"
"Good tasting. I leave my peels on as well."
"@vlooney4...I just scrub them really well then leave the potato peels on. Works great."
"These look great but I am wondering if I should peal the potatoes or leave the skins on"
"Loved these! I used only sweet potatoes instead of a mixture and they turned out great!"
"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!"
"made these wedges a few times and we all loved them, can't wait to make them again."
"These were okay, not my favorite though. The sweet potatoes ended up a little mushy, while the regular potatoes got nice and crispy."