Sunday, April 25, 2010

Quick and Easy Oven Roasted Potato Wedges

I  have tried various oven-fried potato recipes but the hassle never seems worth the outcome. Here, you can have ease of preparation with a relatively healthy "french fry."

In general, I feel like the potato gets a bad rap because they're starchy and often presented deep fried or covered in butter and sour cream. These oven-fried potatoes are creamy yet crispy and delicious while still low in fat. Potatoes are a great source of vitamin C and have a good amount of potassium, too. Eat them with the skin on and they are also a good source of fiber.


4 med (6.5 oz) white potatoes, skin on
2 tablespoons olive oil
1 teaspoon Old Bay® seasoning


1 -- Set oven rack to upper middle position and turn broiler on.  Line baking sheet or jelly roll pan with heavy duty aluminum foil, set aside.

2 --Using fork or sharp knife, prick several holes in both sides of each potato. 

3 -- Place potatoes in microwave on high for 5 minutes.  Turn each potato over and cook for 4 minutes longer (Cooking time may vary per individual microwave.  You want the potatoes still firm yet soft enough to the touch to show they are cooked through). 

4 -- Allow potatoes to cool slightly to handle and slice into halves.  Slice each half into four wedges. 

5 -- Spread wedges evenly apart onto prepared pan, skin side down, and drizzle with olive oil, using fingers or brush to make sure all the white surfaces are lightly coated.  Sprinkle evenly with Old Bay® seasoning.

6 -- Place onto oven rack below preheated broiler.  Broil potatoes for 6-8 minutes or until brown on top.  Remove pan from oven, flip potatoes so that skin is up, and return to oven to broil for 2-3 minutes longer.  Remove from oven when they are crispy and brown.   Watch carefully to avoid over-crisping. 

Nutritional info per serving:

* Nutritional info compiled using recipe caculation program and is deemed close but not accurate.

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