Potato Fingers
- 1 1/2 pounds sweet potatoes, cut into spears
- 1 1/2 pounds Idaho or russet potatoes, cut into spears
- 1 cup zesty Italian dressing
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Potato Fingers
Featured in the Honolulu Star-Bulletin on May 6, 2009.
Ingredients:
Directions:
- Preheat oven to 375°F.
- Lightly grease a baking sheet.
- Toss potatoes with dressing.
- Place potatoes onto prepared baking sheet.
- Bake for 30 minutes; turn potatoes and cook another 30 minutes.
- During the last 5 minutes, sprinkle cheese over potatoes.
- Before serving, sprinkle with parsley.
Makes 8 servings.
