Baked Crispy Potatoes cooked in a bit of vegetable oil and seasoned nicely with cumin and red pepper.
4 pounds potatoes
4 tablespoons vegetable oil
1 teaspoon ground cumin
1/4 teaspoon red pepper
Lightly coat a 7 by 12 by 1-inch pan with oil.
Wash potatoes; cut in half lengthwise.
Place cut sides of potatoes on the oiled pan; rub potatoes in the oil; turn potatoes over so that cut sides are facing up.
Mix cumin and red pepper together; sprinkle over potatoes.
Bake at 400 degrees until potatoes are golden brown and tender, about 20 minutes.
Nutrition information per serving:
Yield: 4 servings (plus 4 servings for snack)
Serving size: 1/2 cup
Calories: 170, Total Fat: 5g, Saturated fat: 1g, Cholesterol: 0mg, Sodium: 10mg
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