Balsamic Potato Wedges
Balsamic vinegar originated long ago in Italy.
Today it is commonly used as a salad dressing, made from grape juice. In this recipe potato wedges are dipped in the vinegar and covered in grated Parmesan cheese. By cooking the wedges in a small amount of olive oil, you don’t have to worry about extra fat and calories.
Cooking time: 15 minutes
Preparation time: 10 minutes
Serves: 3
Ingredients
- 3-4 medium potatoes
- 4 tablespoons olive oil
- ½ cup balsamic salad dressing
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
Method
1. Microwave potatoes about 7 minutes, let cool.
2. Peel and cut each potato into 6-8 wedges.
3. Pour the dressing in a sallow bowl and dip each wedge into the dressing.
4. Pour the cheese, salt, and pepper, into another shallow bowl, stir and cover each wedge in mixture.
Balsamic Potato Wedges in Mixture
5. Cover the bottom of a skillet with olive oil and heat to medium high.
6. Place wedges in pan and fry for about 5-10 minutes or until golden brown.
Frying Balsamic Potato Wedges
7. Can be served with sour cream.
Balsamic Potato Wedges
Tags: 