| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Potatoes |
4 |
Servings |
INGREDIENTS
| 3 |
lg |
Russet potatoes; cut into large wedges |
| 2 |
ts |
Tabasco sauce; optional |
| 1 |
tb |
Minced dried onion flakes |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Filé powder; optional |
INSTRUCTIONS
FOR THE SPICE MIXTURE
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 filé 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" <esordliw@pacbell.net> on Sep
5, 1998, converted by MM_Buster v2.0l.
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