Shake Then Bake Potato Wedges
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.
Total TimePrep: 10 min. Bake: 35 min.
- 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.
Editor's NoteThis recipe was tested with I Can't Believe It's Not Butter Spray.
Nutrition Facts1 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.
Originally published as Crispy Potato Wedges in Light & Tasty August/September 2003
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