Oven Potato Wedges
To-do list: Adults: Cut potatoes into wedges; tend to turning and baking. Children: In large bowl of cold water or while standing on stool at sink, scrub potatoes and place in bowl; toss with oil, paprika, salt and pepper and arrange on baking sheet.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 199 |
| pro | 5 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 38 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 159 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 24% |
| vit A | 2% |
| vit C | 30% |
| folate | 13% |
-
4 Yukon gold potatoes (2 lb/1 kg)
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) each salt and pepper
Preparation:
Scrub potatoes; cut into 6 wedges each and place in large bowl. Add oil, paprika, salt and pepper; with wooden spoon, toss to coat.
Spread on rimmed baking sheet. Bake in bottom third of 450°F (230°C) oven, turning once, until tender, about 25 minutes.
Source
Canadian Living, November 2004
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