From EatingWell: May/June 1998
Though greasy French fries are (almost) everyone's favorite, our baked version is equally as satisfying.
- 1 1/2 pounds Yukon Gold potatoes, scrubbed
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 450°F. Lightly oil a baking sheet.
- Cut potatoes into 8 wedges each. Toss with oil, salt and pepper. Spread on prepared baking sheet. Bake in the upper third of the oven for 20 minutes. Turn potatoes and bake until golden brown and tender, 15 to 20 minutes more. Variation: Substitute 1 1/2 teaspoons Cajun seasoning for salt and pepper.
Per serving: 67 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 3 g protein; 5 g fiber; 302 mg sodium; 747 mg potassium.
Nutrition Bonus: Vitamin C (46% daily value), Potassium (21% dv).
Carbohydrate Servings: 1/2
Exchanges: 2 starch, 1/2 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Total Time
- 1 hour or less
- Preparation/ Technique
- Super Bowl
- Ease of Preparation
- Type of Dish
- Side dish, potato/starch
- May/June 1998