Quick and Easy Roasted Cheddar Potatoes


1-24 ounce package frozen potato wedges (skins on)

2 tablespoons cooking oil

4 cloves garlic, minced

1 teaspoon smoked paprika or paprika

1/4 teaspoon salt

Nonstick cooking spray

1 cup shredded white or other cheddar cheese (4 ounces)

2/3 cup crushed croutons (about 1 cup croutons)

Dairy sour cream (optional)


Preheat oven according to package directions for potatoes. Place frozen potatoes in a large self-sealing plastic bag. Combine cooking oil, garlic, paprika, and salt. Drizzle over potato wedges. Seal bag and shake to coat potatoes.

Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Spread potatoes in a single layer on prepared pan. Bake potato wedges according to package directions, turning once.

In another small bowl combine the cheese and croutons. Sprinkle over the potatoes the last 3 minutes of baking. Use a large spatula to transfer potato wedges to a platter or large plate (keep potatoes in a single layer). Serve with sour cream, if desired.

Recipe shared from: http://www.bhg.com/recipe/vegetables/roasted-cheddar-potatoes/