oven baked potato wedges (cayenne pepper, black, garlic powder, onion)

[lubby]

3 large russet potatoes washed and cut into wedges similar to that of a pickle wedge.

1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp paricka
1 tsp italian seasoning
2-3 tbsp olive oil or canola oil

Pre-heat oven to 400
Place potatoes in a zip loc bag and add seasoning and olive oil. Shake bag to coat potatoes. Layer ptoatoes evenly on a cookie sheet. Bake on 400 for 40-45 minutes turning potatoes once after 20 minutes. Bake until brown and crisp and potatoes are soft in the middle. You can make them spicy of you like by adding Cayenne pepper. Dill is also good on these.

[LilyLady]

Here's another version.

3 baking potatoes (around 1 lb)
1 tbsp finely chopped fresh parsley
2 tsp canola oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp black pepper

Preheat oven to 400 degrees. Peel potatoes. Cut each potato lengthwise into 8 wedges. Toss potatoes with spices until evenly coated. Place in single layer on ungreased baking sheet. Bake 50 minutes turning halfway through baking time. Serve immediately.

Makes 4 servings (6 wedges)
Calories: 120
Total fats: 2g
Cholesterol: 0mg
Sodium: 7mg
Fiber: 2g

Lubby, this recipe is good, but I'm going to print yours and use it tonight. I'm always up for trying new recipes.

[Debsi]

I love potato sticks. If you ever want them incredibly crispy and tasty, use coconut oil as your fat. I have also used butter or olive oil.

I like to season with cumin & hot sauce or chili powder.

[lubby]

Originally Posted by LilyLady

Here's another version.

3 baking potatoes (around 1 lb)
1 tbsp finely chopped fresh parsley
2 tsp canola oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp black pepper

Preheat oven to 400 degrees. Peel potatoes. Cut each potato lengthwise into 8 wedges. Toss potatoes with spices until evenly coated. Place in single layer on ungreased baking sheet. Bake 50 minutes turning halfway through baking time. Serve immediately.

Makes 4 servings (6 wedges)
Calories: 120
Total fats: 2g
Cholesterol: 0mg
Sodium: 7mg
Fiber: 2g

Lubby, this recipe is good, but I'm going to print yours and use it tonight. I'm always up for trying new recipes.

Cool, let me know how they turned out

[LilyLady]

Originally Posted by lubby

Cool, let me know how they turned out

They came out delicious! The flavor was WAY better than my recipe. Hehehe...out with the old recipe and in with the new! Thanks for posting it, Lubby.

[Garfunkle524]

I use similar seasonings on my sweet potato (yam) fries and they are tasty but do not crisp up at all. Do you do anything special to crisp these up?

[LilyLady]

No, I just followed the recipe directions. However, have you tried baking them on a foil-lined baking sheet? Sometimes that increases the heat and they crisp up.

[Garfunkle524]

[quote=LilyLady;22503310However, have you tried baking them on a foil-lined baking sheet?[/quote]

Yep that's how I make them. Usually they come out soft and some get REALLY burnt (probably due to my lack of skills with hand cutting)

[lubby]

Originally Posted by Garfunkle524

Yep that's how I make them. Usually they come out soft and some get REALLY burnt (probably due to my lack of skills with hand cutting)

do what I did bake them on a cookie cooling rack and tuen up the heat to maybe 425 and cook them for 40-45 minutes. They don't get as crispy as regular potatoes but they do get a little crispy

[lubby]

Originally Posted by LilyLady

They came out delicious! The flavor was WAY better than my recipe. Hehehe...out with the old recipe and in with the new! Thanks for posting it, Lubby.

Thanks I am so happy others like my recipes.