Prep: 3 minutes; Cook: 10 minutes. Instead of fresh, you can use about 1/2 teaspoon of dried dill.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add potato wedges; cook, stirring occasionally, 10 to 15 minutes or until golden brown.

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  • Remove from heat, and sprinkle with cheese and remaining ingredients; toss gently.

Source

Cooking Light Superfast Suppers

Nutrition Facts

168 calories; calories from fat 21%; fat 3.9g; saturated fat 0.8g; mono fat 2.6g; poly fat 0.3g; protein 3.9g; carbohydrates 29.5g; fiber 3.3g; cholesterol 1mg; iron 0.7mg; sodium 453mg; calcium 23mg.
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