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Oven-Baked Potatoes

Source: Preserving Fruits and Vegetables
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Makes 2 pounds (Serves 4)
This is a great recipe to double-enjoy them right away, and put the remainder in the freezer for another meal.
2 lb large baking potatoes, peeled if desired
vegetable oil or cooking spray
olive oil
Preheat the oven to 450 degrees. Cut the potatoes into uniform-sized strips. Long, large wedges are best. Rinse the potatoes by dipping them in cold water. Turn out on a dish towel and pat dry with absorbent paper towels.

Coat a baking sheet with vegetable oil using a brush or cooking spray. Place the potatoes on the baking sheet in one layer and brush or spray with olive oil (keep a sprayer or mister container filled with olive oil for this use). Bake in the oven on the lowest shelf until they brown, about 20-25 minutes, turning once or twice. Serve immediately.

DO-AHEAD TIPS: Instead of serving immediately, place potatoes in the refrigerator immediately to cool. When cool, transfer to a freezer container, label, and freeze. Keep the potatoes frozen for up to 1 month. To serve, spread the frozen potatoes on a baking sheet and bake at 450 degrees until thawed and golden. Turn once or twice.

SERVING TIP: You may want to sprinkle oven-baked potatoes with some Parmesan cheese, garlic powder, or herb-flavored salt toward the end of baking for a deliciously different taste sensation.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 pounds (Serves 4)
Calories: 199
Sodium: 14mg
Fiber: 4g
Carbohydrates, Total: 41g
Protein: 5g
% Cal. from Fat: 9%
Fat. Total: 2g
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