- Active Time 10m
- Total Time 30m
Makes 2 pounds (Serves 4)
This is a great recipe to double-enjoy right away and save leftovers in the freezer for another meal.
- 2 pounds large baking potatoes, peeled if desired
- Vegetable oil or cooking spray
- Olive oil
Preheat the oven to 450 degrees F. 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 F 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.
nutrition information per serving
199 calories; 2g total fat; 0mg cholesterol; 14mg sodium; 41g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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