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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Parmesan Potato Wedges

Prep Time 15 minutes
Total Time 45 minutes
Difficulty 2.0 Medium
Calories Per Servings 200 Calories
Servings 4
Nutrition facts Nutrition facts


A great side to any dinner entree.

Ingredients 5


DOLE® Idaho Gold Potatoes, scrubbed, cut in wedges
1 tbsp plus 1 tsp olive oil, divided
1/4 cup Parmesan cheese, grated
red bell pepper, seeded and cut into 1" strips
green or yellow bell pepper, seeded and cut




Preheat oven to 425°F.


3 medium (6 oz each) DOLE Idaho Gold Potatoes, scrubbed and cut lengthwise into 1-inch wedges
1 tbsp olive oil, divided
1/4 cup grated Parmesan cheese


Drizzle potatoes in large bowl with 1 tbsp olive oil; toss well. Sprinkle with Parmesan cheese; toss well to evenly coated with cheese.



Arrange potatoes in single layer in large nonstick rimmed baking sheet, sprayed with nonstick cooking spray. Bake 15 minutes.


1 medium red bell pepper, seeded and cut into 1-inch strips
1 medium green or yellow bell pepper, seeded and cut into 1-inch strips
1 tsp olive oil


Meanwhile drizzle peppers in same bowl with remaining 1 teaspoon oil; toss well.


Salt and ground black pepper, to taste


Remove potatoes from oven; turn potatoes and add pepper strips in single layer to baking sheet. Bake 10 to 15 minutes more or until potatoes are crispy and golden brown and peppers are tender. Season with salt and pepper to taste.

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