Shake Then Bake Potato Wedges Recipe
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
- 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.
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.
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