Baked Crispy Potato Wedges Recipe
- 4 medium baking potatoes (about 1-1/4 pounds)
- 1 tablespoon canola oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1. Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
- 2. Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp. Yield: 4 servings.
12 pieces: 134 calories, 4g fat (0 saturated fat), 0 cholesterol, 74mg sodium, 27g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.
Reviews for Baked Crispy Potato Wedges
"I don't know what I've done wrong. The potatoes turned hard. Maybe the type of potatoes or the way I cut it. I used Idaho and it has thickness of half inch. I'll try it next time and try to cut it into inch thick."
"Perfect!!! Thank you for an amazing recipe that the whole family loves!"
"I have made these several times. They are very easy and very good."
"The whole family loved these, and they were so simple and inexpensive to make!"
"As promised, these bake up really crispy. I've made them a couple times and the whole family loves them. Definitely a keeper."