Louisiana Style Potato Wedges Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 large: Russet potatoes, cut into large wedges
2 tsp: Tabasco sauce, optional
FOR THE SPICE MIXTURE
1 tbsp: Minced dried onion flakes,
1 tsp: Paprika,
1/2 tsp: Cayenne pepper,
1/2 tsp: Salt,
1/2 tsp: Black pepper,
1/2 tsp: Fil powder, optional
Directions:
1. Preheat oven to 350
F. Line a baking sheet with aluminum foil. Spray
foil with vegetable cooking spray.
2. To prepare spice mixture, in a large bowl, combine onion flakes,
paprika, cayenne pepper, salt, black pepper and fil
powder. Mix well. Add
potato wedges to bowl; toss to coat.
3. Arrange potato wedges in a single layer on prepared baking sheet. Bake
potatoes, turning once, until golden brown, 20 to 30 minutes. Sprinkle with
red pepper sauce, if desired.
NOTES : Calories: 166.5 (1.7% from fat) Fat; .3g Cholesterol: 0mg
Carbohydrates: 38g Fiber: 3.5g Sodium: 290mg
Recipe by: Healthy Meals in Minutes
Posted to EAT-LF Digest by "Lisa Whittington" on Sep
5, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
F. Line a baking sheet with aluminum foil. Spray
foil with vegetable cooking spray.
2. To prepare spice mixture, in a large bowl, combine onion flakes,
paprika, cayenne pepper, salt, black pepper and fil
powder. Mix well. Add
potato wedges to bowl; toss to coat.
3. Arrange potato wedges in a single layer on prepared baking sheet. Bake
potatoes, turning once, until golden brown, 20 to 30 minutes. Sprinkle with
red pepper sauce, if desired.
NOTES : Calories: 166.5 (1.7% from fat) Fat; .3g Cholesterol: 0mg
Carbohydrates: 38g Fiber: 3.5g Sodium: 290mg
Recipe by: Healthy Meals in Minutes
Posted to EAT-LF Digest by "Lisa Whittington"
5, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Potatoes