Roasted Cheddar Potatoes served with Jack Black Barbecued Ribs and Pepper & Corn Salsa.
 Roasted Cheddar Potatoes
 

4 to 6 potatoes, wedge-cut with skin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon parsley
1/2 teaspoon salt
1 teaspoon garlic powder
1 cup shredded white or sharp cheddar cheese
2/3 cup crushed croutons
 
Place potatoes in a large zip-close plastic bag. Spray nonstick spray into bag to evenly coat potatoes. In a small bowl, combine paprika, chili powder, parsley, salt, and garlic. Pour onto potatoes. Shake bag to coat potatoes. On a cookie sheet coated with nonstick spray, spread potatoes in a single layer. Bake at 350 degrees for 40 minutes or until potatoes begin to get tender and brown. Combine cheese and crushed croutons. Sprinkle over potatoes and continue to bake just until cheese is melted.
 
Recipe From:

Tennessee Hometown Cookbook
 
 


Recipes ©: Great American Cookbooks an imprint of

 

Great American Publishers • www.greatamericanpublishers.com
Call toll-free 1.866.625.9241 for complimentary information about our books and cookbooks.
Visit us on the web at www.greatamericanpublishers.com for our database of recipes, to enter to win a free cookbook, order books, and more.