Two-Tone Potato Wedges
Total TimePrep: 10 min. Bake: 40 min.
- 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 15x10x1-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.
Nutrition Facts6 potato wedges: 151 calories, 4g fat (1g saturated fat), 1mg cholesterol, 176mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Dec 7, 2015
Good and simple
Nov 15, 2015
Good tasting. I leave my peels on as well.
Sep 13, 2014
@vlooney4...I just scrub them really well then leave the potato peels on. Works great.
Sep 13, 2014
These look great but I am wondering if I should peal the potatoes or leave the skins on
May 7, 2014
Loved these! I used only sweet potatoes instead of a mixture and they turned out great!
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!
Dec 17, 2010
made these wedges a few times and we all loved them, can't wait to make them again.
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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