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Tuesday, September 14, 2010

Parmesan Sage Potato Wedges

For our starch I made these, which also came from

Parmesan Sage Potato Wedges

1 large (6 oz) potato, well scrubbed, cut into 1/4" wedges
2 cups cold water
1 tsp oil
1 TBSP Parmesan cheese
1/8 tsp salt
1/8 tsp sage
dash pepper

Bring water and potatoes to a boil until crisp-tender (4 or 5 minutes). DO NOT OVERCOOK. Rinse with cold water until cool. Pat dry. Heat oil in non-stick pan. Saute potatoes until lightly browned. Sprinkle with cheese and seasonings.

These were pretty tasty as well. The photo is under the Chicken Cordon Bleu recipe.

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