2 lb. baking potatoes (about 4 potatoes), peeled
\n1\/2 tsp. dried whole thyme
\n1\/2 tsp. freshly-ground black pepper
\n1 T. extra-virgin olive oil
\n1\/4 C. finely-grated fresh Parmesan cheese
\n1\/2 tsp. salt<\/p>\n
Cut each potato into three pieces and then into strips. Pat wedges dry with paper towels and place in a bowl. Add thyme and pepper and toss well. Drizzle oil over wedges, tossing well to coat. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450F for 30 minutes. Sprinkle cheese and salt evenly over wedges. Bake an additional 10 minutes or until tender and browned.<\/p>\n
Yield: 6 servings (5-6 strips)
\nCalories: 153
\nFat: 4g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lb. baking potatoes (about 4 potatoes), peeled 1\/2 tsp. dried whole thyme 1\/2 tsp. freshly-ground black pepper 1 T. extra-virgin olive oil 1\/4 C. finely-grated fresh Parmesan cheese 1\/2 tsp. salt Cut each potato into three pieces and then into strips. Pat wedges dry with paper towels and place in a bowl. Add thyme and pepper and toss well. Drizzle oil over wedges, tossing well to coat. Arrange in a single layer on a baking sheet coated with cooking…<\/p>\n