Title: Crispy Lo-Fat Potato Wedges
Categories: Side dish
Yield: 4 Servings

4	md	Russet potatoes
1	tb	Vegetable oil
1/4	ts	Freshly ground black pepper
1/8	ts	Salt
2	cl	Garlic; minced

Preheat oven to 425oF

Scrub potatoes and cut into large wedges. Place into a large bowl and cover with cold water. Let stand for 15 minutes.

Spray a non-stick baking sheet vegetable cooking spray. Set aside.

Drain potatoes and spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on towels to dry potatoes.

Place potatoes in a clean bowl and toss with the oil, salt and pepper. Arrange seasoned potatoes in a single layer on prepared baking sheet.

Bake potatoes for 2o minutes and turn with a spatula. Sprinkle with garlic and continue baking until golden brown, about 20 minutes, turning after 10 minutes for even browning.

Serve immediately.

Typed by Delores E Rowe

From: Delores E Rowe Date: 28 Feb 97 National Cooking Echo Ä

previous

next