Roasted Cheddar Potatoes

By melanieroe

Prep: 10 min.
Bake: 25 min.

Nutrition Facts
Calories 165, Total Fat (g) 8, Saturated Fat (g) 4, Cholesterol (mg) 15, Sodium (mg) 217, Carbohydrate (g) 19, Fiber (g) 1, Protein (g) 5, Vitamin A (DV%) 6, Vitamin C (DV%) 5, Calcium (DV%) 11, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 24-ounce package frozen potato wedges (skins on)
• 2 tablespoons cooking oil
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika or paprika
• 1/4 teaspoon salt
• Nonstick cooking spray
• 1 cup shredded white or other cheddar cheese (4 ounces)
• 2/3 cup crushed croutons (about 1 cup croutons)
• Dairy sour cream (optional)

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven according to package directions for potatoes. Place frozen potatoes in a large self-sealing plastic bag. Combine cooking oil, garlic, paprika, and salt. Drizzle over potato wedges. Seal bag and shake to coat potatoes.

2. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Spread potatoes in a single layer on prepared pan. Bake potato wedges according to package directions, turning once.

3. In another small bowl combine the cheese and croutons. Sprinkle over the potatoes the last 3 minutes of baking. Use a large spatula to transfer potato wedges to a platter or large plate (keep potatoes in a single layer). Serve with sour cream, if desired.