Archive for the ‘Potatoes’ Category
Roasted Parmesan Potato Wedges
Prep: 10 min. Bake: 45 min.
- 4 potatoes (2 pounds)
- 2 teaspoons canola oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon seasoned salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.
Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Sprinkle with any remaining coating. Bake at 350° for 45-55 minutes or until golden brown and tender. Yield: 6 servings.
Nutritional Analysis: 4 wedges equals 179 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 387 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Arizona Potatoes
Some people call this dish Funeral Potatoes. We like Arizona Potatoes better, because we lived there when we got this recipe.
- 32 oz hash browns
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 bunch of green onions
- 1 pint sour cream
- 2 1/2 cups grated cheese
- 2 cups crushed corn flakes
Spread hash browns in pan. Combine soups and sour cream. Pour over potatoes. Chop green onions. Sprinkle with cheese and onions. Melt 1 cube of butter and mix with corn flakes. Sprinkle on top. Bake at 350 degrees for 45-60 minutes.
Normally I make this with frozen hashed browns, but I have done it with fresh potatoes as well. If you do that, I cut the potatoes in half and cook until just slightly cooked (not too much or they get mushy when shredded). Then shred them. If you don’t cook the potatoes ahead of time, they will turn black before cooking.