Baked Potato Wedges
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
large |
russet potatoes -- cut into wedges |
|
3 |
tablespoons |
olive oil |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/4 |
teaspoon |
paprika |
|
1/2 |
teaspoon |
homemade Italian seasoning -- see recipe |
|
1/2 |
teaspoon |
onion powder |
|
1/2 |
teaspoon |
garlic powder |
|
1/4 |
cup |
grated fresh Parmesan cheese |
|
vegetable cooking spray |
| Scrub potatoes but don't peel them. Cut potatoes in half and each half into thirds. Place potatoes in a large bowl. Cover with water with ice cubes in it. Let set for 30 minutes. Drain potatoes and dry thoroughly. Spray a sheet with vegetable spray. Put potatoes in a large Ziploc bag. Add salt, pepper, paprika, Italian seasoning. garlic powder, and onion powder. Shake bag coating wedges evenly. Place wedges in a single layer on pan and cook for 25 minutes. Sprinkle with cheese and bake for another 15 minutes. Makes 6 servings. |
| Per Serving: 117 Calories; 8g Fat (59.1% calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. |