recipe ingredients
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 Tbsp. grated Parmesan cheese
1 Tbsp. fine dry bread crumbs
1/2 tsp. dried Italian seasoning, crushed
1/8 tsp. pepper
2 medium baking potatoes
Nonstick spray coating
1/2 cup fat-free dairy sour cream
1/4 tsp. garlic powder
1 Tbsp. snipped fresh chives

recipe directions
Preheat oven to 425*F. In a custard cup or small bowl combine olive oil and balsamic vinegar. In another small bowl combine Parmesan cheese, bread crumbs, Italian seasoning, and pepper. Scrub potatoes with a soft vegetable brush under running water. Cut the potatoes in half lengthwise, then cut each half lengthwise into 4 wedges. Spray a foil-lined baking sheet with nonstick coating. Arrange wedges on sheet, skin sides down, so they don’t touch. Brush with olive oil mixture and coat with Parmesan mixture. Bake 20 to 25 minutes or until potatoes are tender and edges are crisp. Meanwhile, in a small bowl combine sour cream, chives, and garlic powder. Serve potatoes warm with sour cream mixture.

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