24 oz. pkg. frozen potato wedges (skins on)
tbsp. cooking oil
cloves garlic, minced
nonstick cooking spray
cup shredded white or other cheddar cheese (4 oz.)
cup crushed croutons (about 1 cup)
sour cream (optional)
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. Lightly coat a 15" x 10" x 1" baking pan with nonstick cooking spray. Spread potatoes in a single layer on prepared pan. Bake potato wedges accoring to package directions, turning once. 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.