Herbed Potato Wedges

In a custard cup or small bowl, combine olive oil and balsamic vinegar. In another small bowl, combine Parmesan cheese, bread crumbs, Italian seasoning, and pepper.

Scrub potatoes with a soft vegetable brush under running water. Cut the potatoes in half lengthwise, then cut each half lengthwise into 4 wedges.

Spray a foil-lined baking sheet with nonstick coating. Arrange wedges on sheet, skin sides down, so they don't touch. Brush with olive oil mixture and coat with Parmesan mixture.

Bake in a 425 degrees F oven for 20 to 25 minutes or until potatoes are tender and edges are crisp.

Meanwhile, in a small bowl combine sour cream, chives, and garlic powder. Serve potatoes warm with sour cream mixture.