Roasted Cheddar Potatoes


  • 1 24-ounce package frozen potato wedges (skins on)
  • 2 Tbsp. cooking oil
  • 4 cloves garlic, minced
  • 1 tsp. smoked paprika or paprika
  • Ad
  • 1/4 tsp. salt
  • Nonstick cooking spray
  • 1 cup shredded white or other cheddar cheese (4 oz.)
  • 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. Makes 8 servings.


Source: Source: Better Homes and Gardens

By Christina


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