Cookbook

Potatoes - Spicy Potato Wedges :rectnt

Spicy Potato Wedges

The lowly potato is one of the most popular vegetables in the United States. Americans eat over 140 pounds of processed potatoes per year, many of them in the form of French fries which have been double-fried, given a flavor boost from additives, and liberally salted! As if nutrient-devoid, oil and sodium laden fries aren’t insulting enough to the body, many then cover their potatoes in catsup. and/or cheese sauce (and still congratulate themselves for eating their vegetables). While a simple baked potato is the healthiest choice for everyday, these well-seasoned, oven-baked wedges are a far healthier alternative to fries.

Seasonings can be adjusted to your own taste preferences. For instance, simply use salt and pepper, or try a mixture of minced fresh or dried thyme, rosemary and oregano for herb-seasoned wedges.

YIELD: 12 (1/2 potato) servings

Ingredients:

1 Tablespoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt (or to taste)
6 unpeeled russet potatoes, well scrubbed and patted dry
2 Tablespoons olive oil

Instructions:

Preheat the oven to 450ºF.
Set out a large baking sheet.
In a small bowl, combine the parsley flakes, onion powder, garlic powder, chili powder, paprika, and salt.
Cut the potatoes lengthwise into 1/2-inch wedges, placing them into a large mixing bowl or open bag as you work.
Drizzle the oil over the potatoes, then stir (or close and shake the bag) to coat evenly.
Sprinkle the seasoning mix over the oiled potatoes, then stir again (or close and shake the bag) to coat evenly.
Spread the seasoned potatoes in a single layer on the baking sheet.
Bake for 10 minutes.
Remove the baking sheet from the oven briefly, use a spatula to turn the potatoes, then continue baking for 10 minutes, or until the potatoes are browned and crispy-tender.
If necessary, turn once more, then bake another few minutes, watching carefully to prevent over browning.
Serve hot.


Per Serving: 52 Calories; 2g Fat (39% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 94mg Sodium.

Posted by LuAnn Bermeo, author of Amazing Meals, volumes 1 and 2, from which this recipe is taken.
Amazing Meals, copyrighted 2007.

PASTA, POTATOES & RICE # 15

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