Better than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. This is the only way my daughter will eat sweet potatoes, and she loves ’em!
—MARIA NICOLAU SCHUMACHER LARCHMONT, NY
PREP: 10 MIN. • BAKE: 40 MIN. • MAKES: 4 SERVINGS
2 medium potatoes
1 medium sweet potato
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
2 garlic cloves, minced
1. Cut each potato and sweet potato into eight wedges; place in a large resealable plastic bag. Add the oil, salt and pepper; seal bag and shake to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray.
2. Bake, uncovered, at 425° for about 20 minutes. Turn potatoes; sprinkle with cheese and garlic. Bake 20-25 minutes longer or until golden brown.
Per 6 potato wedges: 151 cal., 4g fat (1g sat. fat), 1mg chol., 176mg sod., 27g carb. (4g sugars, 3g fiber), 3g pro.
Diabetic Exchanges: 1 1/2 starch, 1 fat.