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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this in the Recipe Hall of Fame Quick and Easy Cookbook. These are much lower in fat that the regular french fries. I've copied the recipe just as it was written, but once I prepared these, there are some suggestions I would like to pass on - be sure and see my notes at the end of the directions. These are really extremely yummy and could be served as a side dish with tons of meats. Ingredients:
3 -4 baking potatoes (well scrubbed) |
1 tablespoon reduced-calorie margarine, melted |
1/4 cup grated parmesan cheese |
1/2 teaspoon garlic powder |
1/8 teaspoon onion powder |
1/8 teaspoon salt |
Directions:
1. Cut potatoes length-wise into wedges (recipe author suggests 30 wedges for 3 potatoes or 32 wedges for 4 potatoes).
2. Mix together Parmesan chees, garlic powder, onion powder and salt in a large plastic bag.
3. Brush melted margarine onto potatoes. Put 10-11 slices of potato at a time into the bag and shake until potatoes are coated with mixture.
4. Place potatoes on a cookie sheet sprayed with vegetable oil cooking spray (I prefer parchment paper or non-stick alumimun foil).
5. Bake at 400 for 20-25 minutes.
6. *Even easier - Spray margarine does the job quickly (in place of the melted margarine). I use I Can't Believe It's Butter spray.
7. Note: Also be sure and double the amount of the seasoning - I tripled it and was glad I did.
8. I baked them for the 25 minutes per the instructions - but then placed them under the broiler for about 3 minutes. If your wedges are wide enough, sit them skin side down. Otherwise, turn them about half way through the baking time.
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