Prep: 15 min.
Cook: 30 min.
Serves: 8
Cost per serving: 44 cents
6 baking potatoes (3 lb.)
1/4 cup olive oil
Salt and pepper
2 small cloves garlic, minced
2 tsp. dried rosemary
1/2 cup finely grated Parmesan
1. Preheat oven to 450°F. Scrub potatoes and pat dry. Carefully cut each into 16 thin wedges. Place wedges in a large bowl. Pour olive oil over potatoes. Add salt, pepper, garlic and rosemary and toss to coat. Place Parmesan in a large bowl; set aside.
2. Arrange potatoes in a flat layer on 2 large rimmed baking sheets. Bake, turning once or twice, until lightly browned and soft in center, about 30 minutes.
3. Remove potatoes from oven and immediately toss with Parmesan in a bowl until coated. Serve hot.
PER SERVING: 188 Cal., 7g Fat (1g Sat.), 0mg Chol., 2g Fiber, 3g Pro., 29g Carb., 18mg Sod.
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