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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. In a custard cup or small bowl, combine oil and vinegar. In another small bowl, combine Parmesan, breadcrumbs, Italian seasoning and pepper.
Scrub potatoes with a soft vegetable brush under running water. Cut the potatoes in half lengthwise, then cut each half lengthwise into 4 wedges. Coat a foil-lined baking sheet with cooking spray. Arrange wedges on sheet, skin-sides down, so they don't touch. Brush with olive oil mixture and coat with Parmesan mixture.
Bake for 20 to 25 minutes or until potatoes are tender and edges are crisp.
Meanwhile, in a small bowl, combine sour cream, chives, and garlic powder. Serve potatoes warm with sour cream mixture.