Oven Baked Potato Wedges
PREPARATION: 10 MINUTES, COOKING: 40 MINUTES
1 tablespoon (15 ml) olive oil
3 large roasting potatoes, such as russet or Yukon gold, about 11/2 pounds (750 g)
pinch of salt
1 Preheat the oven to 400F (200°C). Lightly grease a baking tray with 1 teaspoon (5 ml) of the oil.
2 Wash and peel the potatoes, then cut into wedges about 3/4 inch (1.5 cm) thick. Place the wedges in a clean dish towel and pat dry.
3 Spread the wedges on the baking tray, drizzle with the remaining oil and toss to coat. Bake for 40 minutes, or until golden brown, turning occasionally. Season with salt and serve hot.
+ Russet potatoes make great potato wedges. Don’t bother peeling them, just cut them lengthwise into thick wedges and toss in olive oil. Bake for 40 minutes, or until golden brown.
Each serving provides
163 calories, 5 g protein, 5 g fat (1 g saturated fat), 25 g carbohydrate (1 g sugars), 3 g fiber, 78 mg sodium
|Oven Baked Potato Wedges|