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Roasted Russet & Sweet Potato Wedges

Roasted Russet & Sweet Potato Wedges
Fried fish wouldn’t be complete without chips. A cool sour cream sauce tames the heat in these taters, but if you’re looking for more spice, add chili powder to the seasonings. —Theresa Eischens, Hutchinson, Minnesota
8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 2 medium russet potatoes, peeled
  • 2 medium sweet potatoes, peeled
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon seasoned salt
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • DIP:
  • 1/2 cup sour cream
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder

Directions

  • Cut each russet and sweet potato lengthwise into eight wedges; place
  • in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with
  • oil. Combine the seasonings; sprinkle over potatoes and toss to
  • coat.
  • Bake at 400° for 25-30 minutes or until tender, turning once.
  • In a small bowl, combine the dip ingredients. Serve with potatoes.
  • Yield: 8 servings.
© Taste of Home 2013

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Roasted Russet & Sweet Potato Wedges (continued)

Nutrition Facts: 4 wedges with 1 tablespoon dip equals 127 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 295 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
© Taste of Home 2013