Prep Time: 10 minutes
Baking Time: 40 minutes
4 Medium Russet Potatoes, cut into large wedges
1 Tablespoon Vegetable Oil
1/2 Teaspoon Freshly Ground Black Pepper
1/8 Teaspoon Salt
2 Cloves Garlic, minced (optional)
Reduced-Sodium Ketchup (optional)
Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.
Preheat oven to 425 degrees. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.
Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.
Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.
Bake potatoes for 20 minutes. Using spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.
*For a sweeter flavor, use sweet potatoes instead of russet potatoes. Proceed as directed and add 1/2 teaspoon of paprika when tossing potatoes with spices. Bake as directed.
Calories Per Serving: 132, Carbohydrates 23g, Protein 3g, Sodium 77mg, Cholesterol 0MG
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