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| 4 med |
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Russet Potatoes, cut into large wedges |
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| 1 Tbs |
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Vegetable oil |
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| 1/4 tsp |
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Freshly ground Black Pepper |
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| 1/8 tsp |
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Salt |
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| 2 cloves |
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Garlic, minced (opt) |
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Reduced-Sodium ketchp (opt) |
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| 1 |
Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes. |
| 2 |
Preheat oven to 425°. 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. Press 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. |
| 6 |
Variation: For a sweeter flavor, use sweet potatoes instead of the resset 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.
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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132.00 |
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| Calories From Fat (21%) |
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27.21 |
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% Daily Value |
| Total Fat 3.00g |
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5% |
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| Sodium 77.00mg |
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3% |
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| Carbohydrates 23.00g |
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8% |
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| Net Carbohydrates 23.00g |
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| Protein 3.00g |
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6% |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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