| Crispy Potato Wedges
4 medium russet potatoes, cut into large wedges
1 tablespoon of vegetable oil
1/4 teaspoon of freshly ground black pepper
1/8 teaspoon of salt
2 cloves garlic, minced, optional
reduced sodium ketchup
Place the potatoes in a large bowl, add cold water to cover. Let stand for 15 minutes. Preheat oven to 425ºF. Spray a nonstick baking sheet with vegetable cooking spray. Set aside. Drain the potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper and salt, toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet. Bake potatoes for 20 minutes. Using a spatula, turn potatoes, sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side. Serves 4 Recipe tips: Crinkle cut fries, are especially crispy. Use a ripple edges cutter to cut potatoes into 1/4 inch thick slices. Then cut crosswise into fries. Proceed as directed. For a healthy dip instead of ketchup, try a ready made salsa look for no salt added brands) or plain nonfat yogurt mixed with fresh herbs. |
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