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    8

Baked Potato Wedges

  • Prep 15 min
  • Total 45 min
  • Ingredients 7
  • Servings 4

Bake these crispy potato wedges with a blend of spices in under an hour – a great side dish for any meal. MORE+ LESS-

Ingredients

3/4
teaspoon salt
1/2
teaspoon granulated sugar
1/2
teaspoon paprika
1/4
teaspoon ground mustard
1/4
teaspoon garlic powder, if desired
3
large baking potatoes (russet or Idaho), about 8 oz each
Cooking spray

Steps

Hide Images
  • 1
    Heat the oven to 425°F. In a small bowl or measuring cup, mix the salt, sugar, paprika, mustard and garlic powder.
  • 2
    Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Cut each potato in half lengthwise. Turn potatoes cut sides down, and cut each half lengthwise into 4 wedges. In a 13x9-inch pan, arrange the potato wedges with skin sides down.
  • 3
    Spray the potato wedges with the cooking spray until lightly coated. Sprinkle with the salt mixture.
  • 4
    Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with a fork. The baking time will vary depending on the size and type of the potato used.

Expert Tips

  • Cut potatoes into wedges just before using, or the cut sides will turn brown.
  • Use russet or Idaho potatoes because they are best for baking.
  • Cut each potato in half lengthwise. Turn potatoes cut sides down, and cut each half lengthwise into 4 wedges.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
460mg
19%
Potassium
700mg
20%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
12%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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