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!. —Marie Nicolau Schumacher, Larchmont, New York
Two-Tone Potato Wedges
Two-Tone Potato Wedges
Prep Time
10 min
Cook Time
40 min
Yield
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
Directions
- 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 Facts
6 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.
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