Hungry for fries? Slice potatoes into long thin wedges, toss with a little oil, salt and pepper, and pop them in the oven. They’ll crisp to perfection—irresistible.
- 1 pound all-purpose potatoes, preferably Yukon Gold (2 to 4 medium), scrubbed
- 1 pound sweet potatoes (about 2 small), scrubbed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon paprika
- Salt & freshly ground pepper, to taste
Position a rack in the upper third of the oven; preheat to 450 degrees F. Coat a baking sheet with cooking spray.
Cut each potato lengthwise into 8 wedges. Cut the sweet potatoes into wedges about the same size. Place the potatoes and sweet potatoes in a large bowl and toss with the oil, paprika, salt and pepper.
Spread the potatoes and sweet potatoes on the prepared baking sheet and roast for 20 minutes. Loosen and turn; roast until golden brown, 10 to 15 minutes longer. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
138 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 94mg sodium; 27g carbohydrates; 4g fiber; 3g 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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