Summary
An oven-baked potato wedge recipe from the "Healthy Meals in Minutes" collectible card series (Group 9, "Tasty Potatoes," Card 8), pitched as a lower-fat alternative to french fries.
Ingredients
- 4 medium russet potatoes, cut into large wedges
- 1 Tbsp vegetable oil
- 1/4 tsp freshly ground black pepper
- 1/8 tsp salt
- 2 cloves garlic, minced (optional)
- reduced-sodium ketchup (optional, for serving)
Method
- Place potato wedges in a large bowl, cover with cold water, and let stand 15 minutes.
- Preheat oven to 425°F; spray a nonstick baking sheet with cooking spray.
- Drain potatoes and dry between paper towels.
- Transfer to a clean bowl, toss with oil, pepper, and salt, and arrange in a single layer on the baking sheet.
- Bake 20 minutes, turn with a spatula, sprinkle with garlic, and bake another ~20 minutes, turning the baking sheet after 10 minutes for even browning. Serve with ketchup.
Prep 10 minutes plus standing; baking 40 minutes. Serves 4.
Variation: Substitute sweet potatoes for russets; add 1/2 tsp paprika when tossing with the spices in step 4; proceed as directed.
Nutrition per serving: 132 calories (23% from fat), 23g carbohydrates, 3g protein, 77mg sodium, 3g fat, 0mg cholesterol.
Cook's Tips: For crinkle-cut fries, use a ripple-edged cutter to slice potatoes 1/4-inch thick, then cut crosswise into fries. For a healthy dip, use no-salt-added salsa or plain nonfat yogurt mixed with fresh herbs instead of ketchup.
Notes on the artifact
Two-sided printed recipe card, Healthy Meals in Minutes™ series, Group 9 "Tasty Potatoes," Card 8. Marked "Health Check" and "Money Saver!" Callouts: cutting fat by using minimum oil; unpeeled potatoes provide twice the fiber of peeled; only 132 calories per serving. Copyright © MCMXCIV IMP BV / IMP Inc. (1994). Item code on back: 119-708-106.
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