Shake Then Bake Potato Wedges Recipe

5 1 1
Publisher Photo

Shake Then Bake Potato Wedges Recipe

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5 1 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 105 calories, 0 fat (0 saturated fat), 0 cholesterol, 228mg sodium, 27g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  1. 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

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GrandmaK_54_Illinois User ID: 27850 45879
Reviewed Dec. 22, 2007

"Sounds yummy and healthy, AND the ingredients are something most people have on hand."

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