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Crispy Potato Wedges

Source of Recipe

Healthy Meals in Minutes
Crispy Potato Wedges
Serves 4

4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
1/4 teaspoon freshly ground black pepper
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 F. 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 a 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.

Variation: For a sweeter flavor, use sweet potatoes instead of the russet potatoes. Add 1/2 teaspoon of paprika when tossing potatoes with spices.

Per Serving: Calories 132 (23 % from fat) �Protein 3 g �Carbohydrates 23 g �Cholesterol 0 mg �Total Fat 3 g �Sodium 77 mg