Hot! Potato Wedges
Rating: 
(39 ratings made)
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Dairy-Free Recipe | X |
|---|
|
This recipe contains no milk or milk products, no casein or whey.
|
Serves: 5 person(s)
Preparation Time: 20 mins
Cooking Time: 40 mins
Tasty oven-baked wedges - with a kick!
Ingredients:
0.45 kg potatoes, cut into wedges (skin on)
1 Tbsp olive oil
1/2 tsp chicken stock powder
1/4 tsp black pepper
1/4 tsp chili powder, or to taste
1/4 tsp paprika
Directions:
Preheat oven to 425°F. Lightly spray foil-lined tray with cooking spray.
Place potato wedges into large bowl; cover with water. Let stand for 10 minutes. Drain potatoes and pat dry.
Place potatoes into another bowl; add oil, stock powder, pepper, chili and paprika. Mix until the potatoes are coated.
Arrange wedges on greased tray in a single layer. Bake in preheated oven for 20 minutes. Remove from oven; turn wedges and cook for further 20 minutes, or until golden brown. Serve immediately.
Author:
Family Health Network
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