Pass on the high-calorie french fries and opt for the tasty potato wedges our Test Kitchen home economists cooked up instead! Baked until crispy, the potatoes are zesty and satisfying.
- 1 teaspoon paprika
- 1 teaspoon dried parsley flakes
- 1/4 teaspoon onion salt
- 1/8 teaspoon pepper
- 2 medium potatoes, cut into wedges
- Refrigerated butter-flavored spray
- In a resealable plastic bag, combine the paprika, parsley, onion salt and pepper. Spritz potato wedges with butter-flavored spray; place in the bag, a few at a time, and shake to coat. Arrange in a single layer on an ungreased baking sheet. Bake at 450° for 25-30 minutes or until tender. Yield: 2 servings.
Originally published as Crispy Potato Wedges in Light & Tasty August/September 2003, p63
Reviews for Shake Then Bake Potato Wedges
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Reviewed Dec. 22, 2007
"Sounds yummy and healthy, AND the ingredients are something most people have on hand."