Cheesy Gold Potato Wedges for 4

[Guest guest]

Cheesy Gold Potato Wedges

 

2 tsp. lime rind, finely grated

2 TB lime juice

2 TB olive oil

1/4 tsp. chili powder

1/4 tsp. garlic granules

1/2 tsp. onion granules

Kosher salt, to taste

4 large Yukon Gold potatoes, cut into 1/2 " thick wedges

1/4 cup grated Monterey Jack or Cheddar cheese, finely shredded, optional

1 TB fresh cilantro, chopped, optional

Salsa and sour cream for dipping

 

Preheat oven to 425º F. Line a baking sheet with nonstick foil or spray

liberally with

vegetable oil.

 

Place lime rind, lime juice, olive oil, chili powder, garlic granules, and

onion granules, in a large

zip top bag.

 

Squish around in the bag until combined.

 

Add potato wedges to the oil in the zip top bag, seal, and toss to coat.

 

Place potatoes on prepared 10 " x 15 " jelly roll baking sheet and sprinkle

with kosher salt.

Bake 25 minutes. Remove from oven and sprinkle with grated Monterey Jack or

Cheddar cheese.

 

Return to oven and bake an additional 10 minutes or until cheese is golden.

 

Sprinkle with chopped cilantro.

 

Serve potato wedges with optional sides of salsa and sour cream for dipping.

 

Yield: 4 servings.