INGREDIENTS
Nonstick cooking spray
2
medium baking potatoes, cut lengthwise into 4 wedges
Salt (optional)
1/2
cup plain dry bread crumbs
2
tablespoons grated Parmesan cheese (optional)
1‑1/2
teaspoons dried oregano, dill weed, Italian seasoning or paprika
Spicy brown or honey mustard, ketchup or reduced-fat sour cream (optional)
PREPARATION:
- Preheat oven to 425°F. Spray baking sheet with cooking spray; set aside.
- Spray cut sides of potatoes generously with cooking spray; sprinkle lightly with salt, if desired.
- Combine bread crumbs, Parmesan cheese, if desired and oregano in shallow dish. Add potatoes; toss lightly until potatoes are generously coated with crumb mixture. Place on prepared baking sheet.
- Bake potatoes about 20 minutes until potatoes are brown and tender. Serve warm with mustard for dipping, if desired.
Potato Sweets
Omit bread crumbs, Parmesan cheese, oregano and mustard. Substitute sweet potatoes for baking potatoes. Cut and spray potatoes as directed; coat generously with desired amount of cinnamon-sugar. Bake as directed. Serve warm with peach or pineapple preserves or honey mustard for dipping. Makes 4 servings.
This recipe appears in:
Snacks
NUTRITIONAL INFORMATION:
Serving Size:
2 potato wedges
Fiber
3 g
Carbohydrate
36 g
Saturated Fat
<1 g
Total Fat
1 g
Calories from Fat
5 %
Calories
165
Protein
4 g
Sodium
124 mg
DIETARY EXCHANGE:
Starch
1-1/2
Vegetable
2
