Lower in fat than French fries, these red potato wedges are yummy with any meal!
medium red potatoes (2 1/2 to 3 inch), each cut in 8 wedges
teaspoons olive or vegetable oil
teaspoon dried basil leaves
teaspoon garlic salt
Heat oven to 500°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potatoes with oil to coat. Sprinkle with basil and garlic salt. Arrange in single layer in baking pan.
Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside.
Red potatoes have a slightly waxy texture and retain their shape better when cooked than russet potatoes do.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.