How to make it

  • In a custard cup or small bowl combine olive oil and balsamic vinegar.
  • In another small bowl combine Parmesan cheese, bread crumbs, Italian seasoning, and pepper.
  • Scrub potatoes with a soft vegetable brush under running water.
  • Cut the potatoes in half lengthwise, then cut each half lengthwise into 4 wedges.
  • Spray a foil-lined baking sheet with nonstick coating.
  • Arrange wedges on sheet, skin sides down, so they don't touch.
  • Brush with olive oil mixture and sprinkle with Parmesan mixture.
  • Bake in a 425-degree F oven 20 to 25 minutes or until potatoes are tender and edges are crisp.
  • Meanwhile, in a small bowl combine sour cream, chives, and garlic powder.
  • Serve potatoes warm with sour cream mixture.
  • Makes 8 appetizer servings or 4 side-dish servings.
  • Make-Ahead Tip: Up to 24 hours ahead, stir together the sour-cream topper; cover and refrigerate.
  • Nutritional Values:
  • per serving - calories 62, total fat 1g, saturated fat 0g, cholesterol 0mg, sodium 30mg, carbohydrate 10g, fiber 1g, protein 2g.
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    " It was excellent "
    juliecake ate it and said...
    This sounds wonderful, love the flavors! This is a "me" recipe. Thank you.
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