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Crispy Potato Wedges

Source of Recipe

"Healthy Meals In Minutes," 1994
Serves 4

4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
1/4 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 425F. 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 onprepared 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. Proceed as directed in Steps 1, 2, and 3. Add 1/2 teaspoon of paprika when tossing potatoes with spices in Step 4. Bake as directed in Step 5.

Cook's Tips:
Crinkle-cut fries are especially crispy. Use a ripple-edged cutter to cut potatoes into 1/4-inch-thick slices. Then cut crosswise into fries. Proceed as directed.

For a healthy dip instead of ketchup, try a ready-made salsa (look for no-salt-added brands) or plain nonfat yogurt mixed with fresh herbs.

Per serving: calories 132 (23% from fat); carbohydrates 23g; protein 3g; sodium 77mg; fat 3g; cholesterol 0mg