They were really good. It might be because we didn't alter the spices in the recipe, but used only 1 bag of potatoes. Also we didn't use the oil, because D cooked it in a pan with Pam.
Spicy Potato Wedges
This simple side dish is mostly hands-off, which lets you cook other dishes on the stovetop at the same time.
2 1/2 pounds Yukon gold potatoes, each cut lengthwise into 8 wedges
1 1/2 tablespoons canola oil
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
Cooking spray
Preheat oven to 425°.
Combine potatoes and oil in a large bowl, tossing well to coat. Combine salt, garlic powder, and pepper in a small bowl. Sprinkle salt mixture over potatoes, tossing well to coat. Arrange potatoes in a single layer on 2 baking sheets coated with cooking spray. Bake at 425° for 25 minutes. Turn potato wedges over, and rotate pans; bake an additional 20 minutes or until golden brown.
Yield: 6 servings (serving size: about 6 ounces potato wedges)CALORIES 164 (20% from fat); FAT 3.7g (sat 0.3g,mono 2.1g,poly 1.1g); IRON 1mg; CHOLESTEROL 0.0mg; CALCIUM 17mg; CARBOHYDRATE 29.9g; SODIUM 168mg; PROTEIN 3.2g; FIBER 4.6g
Cooking Light, SEPTEMBER 2007
1 comment:
Those do sound good. I also highly recommend the Spicy Sweet Potato Wedges. They're great with low-fat burgers.
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