November 02, 2015
Dinner, Side Dishes, Dairy,
Cheese, Parmesan, Vegetables, Potatoes, North American, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Special Diet - Weight Watchers etc., Water, Kosher Dairy more
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"This is an old recipe from back when you counted portions and not points. I love this dish. I figured it has 2 points on the old program. Posting it here for save keeping. Please try it."
Using sharp knife, cut potato into 1/4-inch-thick wedges.
In 1 1/2 quart saucepan combine potato wedges and cold water and bring to a boil; cook until potato wedges are tender-crisp, 4 to 5 minutes.
Transfer potato wedges to a colander and set under running cold water until cool; pat dry with paper towels.
In 8 or 9-inch nonstick skillet heat oil over high heat; add potato wedges and cook turning occasionally, until lightly browned, 2 to 3 minutes on each side.
Sprinkle cheese and seasoning over potato wedges and mix until thoroughly combined.
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I used coconut oil for frying the wedges and they were nice and crispy. The sage is perfect in these potatoes, gives them a wonderful herby aroma. Used Grana Padano for the cheese. These will be made again! Thank you for sharing Teresa! Made for Billboard Recipe tag.