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Title: Herbed Party Potato Wedges
Categories: Potatoes, Herbs, Dairy, Cheese
Yield: 48 Servings
6 lg Russet potatoes; in 8 wedges
- each
1/4 c Olive oil
4 ts Minced fresh rosemary
4 ts Minced fresh thyme
1 1/2 ts Sea salt
3/4 ts Pepper
1 1/2 c Sour cream
1/3 c Grated Parmesan cheese
2 cl Garlic; minced
Set oven @ 425ºF/218ºC
Combine first six ingredients; toss to coat. Transfer
potato wedges to baking sheets or a cooking stone. Bake
40-45 minutes or until browned on bottom, turning once.
Meanwhile, to make sauce, mix sour cream, Parmesan
cheese and garlic in a small bowl; refrigerate until
serving.
Amy Eyler, Ellisville, Missouri
Makes: about 4 dozen
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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