| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 2 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 3 | lg | Russet potatoes, cut into lengthwise wedges |
| 2 | tb | Olive oil |
| Coarsely ground pepper to taste | ||
| Seasoning salt or salt substitute to taste | ||
| Garlic powder to taste | ||
| 1 | ds | Cayenne pepper |
| 1 | ds | Oregano |
INSTRUCTIONS
Gordon Menzies of San Francisco maintains that this recipe will be in a cookbook he plans to publish soon. Place potatoes in a plastic bag such as those used in gro- cery produce sections. Add remaining ingredients; twist top of bag to create a balloon like compartment. Gently twist and massage potatoes in bag so oil and season- ing are spread throughout potatoes. Dump potatoes onto cookie sheets in a single layer, cut side down; use two cookie sheets if needed. Bake in a 375 degree F. oven, turning at least twice, until potatoes are lightly browned, about 30 to 40 minutes. Serve immediately. PER SERVING: (4 servings): 260 calories, 5 g protein, 46 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 75 mg sodium, 5 g fiber. Karola Saekel writing in the San Francisco Chronicle, 3/4/92. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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