| 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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