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Name: Crispy Potato Wedges
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 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); ketchup

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INGREDIENTS

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)
ketchup

Servings

INSTRUCTIONS

1. Place potatoes in a large boil; add cold water to cover. Let stand for 15 minutes.

2. Preheat oven to 425-degrees. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

3. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. ress down on the towels to dry potatoes.

4. 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.

5. 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 tossin potatoe with spices in Step 4. Bake as directed in Step 5.

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 or plain nonfat yogurt mixed with fresh herbs.

NOTES

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Crispy Potato Wedges

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)
  ketchup

1.  Place potatoes in a large boil; add cold water to cover.  Let stand for 15 minutes.
2.  Preheat oven to 425-degrees.  Spray a nonstick baking sheet with vegetable cooking spray.  Set aside.
3.  Drain potatoes in a colander.  Spread on a double layer of paper towels.  Cover with a second layer of paper towels.  ress down on the towels to dry potatoes.
4.  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.
5.  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 tossin potatoe with spices in Step 4.  Bake as directed in Step 5.

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 or plain nonfat yogurt mixed with fresh herbs.

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 4 Servings

Calories: 202
Calories from Fat: 22 (11%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 136.4mg		5 %
Potassium 941.2mg		25 %
Total Carbohydrate 42g		12 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 39.1g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 202

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