Capri Potato Wedges (4.5 PTS) Recipe - Cooking Index
Capri Potato Wedges (4.5 PTS) Recipe - Cooking Index
| 1/4 cup | 49g / 1.7oz | Margarine or butter - melted |
| 4 teaspoons | 20ml | Fresh lemon juice |
| 2 teaspoons | 10ml | Finely grated lemon peel |
| 1 teaspoon | 5ml | Dried dill weed |
| 3 teaspoons | 15ml | Baking potatoes - unpeeled, scrubbed, (medium) |
| Wiped dry | ||
| 2 tablespoons | 30ml | Grated Parmesan cheese |
In large bowl, combine margarine, lemon juice, peel and dill weed; mix
well. Cut each potato in half lengthwise, then cut each half
lengthwise, making 4 long wedges per potato. Place potatoes in
margarine mixture; turn to coat evenly. Place coated potatoes on
greased baking sheet (I line with foil and spray the foil for easy
cleanup). Drizzle with any remaining lemon mixture. Sprinkle potatoes
evenly with Parmesan cheese. Bake at 425 degrees about 20 minutes or
until tender when pierced with fork. Serve hot.
Serviing size: 12 wedges
NUTRITION INFORMATION: (1/4 recipe) 190 calories; 110 calories from
fat; 12 grams fat; 3 grams saturated fat; zero milligrams cholesterol;
190 milligrams sodium; 20 grams carbohydrates; 2 grams fiber.
Shared by: Diane Geary, RecipeLu 10/24/00
MC Formatted & WW Pointed by Mary [[email protected]]10/24/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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