Linda's Crispy Baked Potato Wedges
Recipe: #6046
July 29, 2012
Categories: Side Dishes, Potatoes, Sunday Dinner, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Vegan, Vegetarian, more
"This recipe is one that I have been making for many years, and they are a great side to just about any meal. Makes approximately 32 wedges."
Ingredients
Nutritional
- Serving Size: 1 (232.3 g)
- Calories 197.7
- Total Fat - 4.7 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 137.4 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 5.5 g
- Sugars - 2.6 g
- Protein - 3.9 g
- Calcium - 21.6 mg
- Iron - 1.2 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees. Spray baking sheet well with cooking spray. Set aside.
Step 2
Put potatoes in a large bowl, and cover with cold water. Let them sit in the water for 15 minutes.
Step 3
Drain potatoes in colander, then spread out on a towel and pat dry. Transfer potatoes to large bowl.
Step 4
Sprinkle with the rest of the ingredients. Toss gently to combine.
Step 5
Arrange seasoned potatoes in a single layer on the baking sheet.
Step 6
Bake for 20 minutes. Turn potatoes, then bake 20 minutes longer.
Tips
No special items needed.