Garlic Parmesan Broccoli and Potato Wedges + US Potatoes and Heart Health
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Ingredients
  • 500g frozen US Potato wedges
  • 2 cups broccoli florets
  • 5 cloves garlic, pressed.
  • ¼ grated parmesan cheese
  • Salt
  • Extra Virgin Olive Oil Spray
Dipping Sauce (optional)
  • 2 tbsp low fat mayo
  • 1 tsp sriracha
Directions
  1. Make Sriracha Mayo.: just combine low fat mayonnaise and sriracha in a small bowl and stir with a spoon. Set aside
  2. Use extra virgin olive oil spray to grease the baking pan
  3. Place your frozen US Potatoes and broccoli florets in a single layer on a baking pan. Sprinkle with the pressed garlic and salt.
  4. Give it a little toss to get some of the spray and to incorporate the garlic with the potato wedges and broccoli.
  5. Bake in the oven at 375ºF (190ºC) for 20 minutes or until brown and crispy.
  6. Remove from oven, sprinkle with grated parmesan cheese,.
  7. Serve with Sriracha Mayo dipping sauce.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2017/04/garlic-parmesan-broccoli-and-potato-wedges/