Ingredients
1 tablespoon olive oil1 package (20 ounces) refrigerated red potato wedges1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons grated Parmesan cheese1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
Preparation
In a large skillet, heat oil over medium heat. Add potato wedges; sprinkle with salt and pepper. Cook for 10-12 minutes or until tender and golden brown, stirring occasionally. Remove from the heat; sprinkle with cheese and dill.
