Salt, sugar, paprika, ground mustard and garlic powder season baked potato wedges.
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground mustard
1/4 teaspoon garlic powder
4 medium baking potatoes, cut into wedges
Heat oven to 425 degrees.
Mix the salt, sugar, paprika, mustard and garlic powder in a small bowl. Lightly spray a baking dish with nonstick cooking spray. Place potatoes in baking dish and spray with nonstick cooking spray to coat evenly. Sprinkle seasoning mixture evenly over potatoes.
Bake uncovered for 25 to 30 minutes or until potatoes are fork-tender.
Recipe makes 6 servings.
Serving size: 6 wedges
Calories: 99; Total Fat: trace; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 274mg; Carbohydrates: 23g; Protein: 3g; Fiber: 2g
Variation: Potato Wedges with Italian Tuna Sauce
Crisp potato wedges are made by cutting and baking potatoes into horizontal wedges, seasoning and baking them. Make extra potatoes, as they go fast.
Olive oil, or nonstick cooking spray
4 large baking potatoes, about 2 pounds, skin on, scrubbed, each cut into 6 horizontal wedges
2 tablespoon Canola oil for brushing potatoes, optional
1 teaspoon each ingredient: garlic powder, oregano, basil
1/4 teaspoon black pepper, fresh ground
Italian Tuna Sauce
1 can water packed tuna, 6-1/2 ounces, drained
1/3 cup cholesterol free, reduced calorie mayonnaise
1 anchovy filet, drained, washed, patted dry, cut into small pieces
1 teaspoon capers
1 1/2 tablespoons lemon juice, fresh squeezed
1/8 teaspoon black pepper, fresh ground
Preheat oven to 400 degrees. Spray a nonstick baking sheet and set aside.
Brush potato wedges lightly with oil, optional. Arrange potatoes on prepared baking sheet. Sprinkle with garlic, oregano, basil and pepper. Set potatoes on middle rack of oven, and bake 45 to 50 minutes or until tender on the inside, crusty and golden brown on the outside. Turn potatoes 3 or 4 times during cooking so that all sides are browned.
Remove potatoes to serving dish and arrange in a circle around tuna sauce. Serve while potatoes are hot.
Italian Tuna Sauce: Prepare while potatoes are baking. Using food processor fitted with steel blade, puree tuna, mayonnaise, anchovy filet, capers, lemon juice, and pepper. If sauce seems too thick, thin with vegetable stock or dry white wine.
Nutrition information per serving:
Calories: 132; Fat: 3.0g, Cholesterol: 8mg; Sodium: 123mg; Potassium: 386mg; Saturated fat: 0.1mg
Exchanges: Milk: 0, Vegetables: 0, Fruit: 0, Bread: 1.0, Meat: 1.0, Fat: 0
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