Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Potatoes |
| \N \N | Water |
| 1 dash | Salt |
| 3 tablespoons | Oil |
| ½ teaspoon | Salt |
| 1 dash | Black pepper |
| ½ teaspoon | Dried oregano leaves |
| ½ teaspoon | Dried thyme leaves |
| 1 dash | Cayenne pepper |
| ⅓ cup | Grated Parmesan cheese |
| 2 tablespoons | Grated Cheddar cheese |
Scrub unpeeled potatoes well. Cut each potato in half lengthwise. Then cut into even wedges. Boil potato wedges for 5 minutes in salted water. Drain and pat dry. Spread wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs. Bake at 425 for about 15 minutes. Sprinkle with cheeses. Bake at 425 for another 10-12 minutes or until potatoes are golden brown and cheeses are melted. Yields: 4 servings.
From: Great American Recipes
Posted to EAT-L Digest 16 Dec 96 From: Pam and KerryAnn Cobb <priss@...> Date: Tue, 17 Dec 1996 20:36:52 -0600