Healthier than fried, these chunky wedges are a true delight and perfect for busy weeknight meals. They’re so good, they taste like what you’d get from a restaurant.
- 32 oz waxy potatoes (about 4 large potatoes)
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- sea salt
- freshly ground black pepper
- low-fat cooking spray or olive oil
2 ) Wash the potatoes to get rid of any dirt (there’s no need to peel them).
4 ) Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat. Season well with salt and pepper.
5 ) Spread the wedges in a single layer over a large baking sheet lined with nonstick foil and bake for 35 to 40 minutes, or until golden and cooked through.
1 ) For fluffy wedges, use a waxy potato like Red potatoes, or Yukon Gold (although Russets will work too).
2 ) Be sure to scrub the potatoes well as potatoes are not cleaned before being stocked at the grocery store.
3 ) Try mixing all the seasoning and spices in a Ziploc bag and then use it to toss the wedges in. It’s easier and gives good coverage.
4 ) When using cooking spray – For extra-crisp wedges, 1/2 way through the cooking time, spray again with the cooking spray and return to the oven.
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