http://www.sfgate.com/food/recipes/detail.html?p=detail&rid=18706&sorig=qs
Adapted from "Light & Healthy 2010," by the Editors of America's Test Kitchen. The authors prefer the texture of unpeeled potatoes (we agree), but feel free to peel them if you'd like. A nonstick baking sheet will encourage even browning, but we used a regular pan and they still browned perfectly.
Ingredients:
1 1/2 pounds russet potatoes (about 3 medium), scrubbed and cut lengthwise into 10 to 12 even wedges
1/4 cup + 1 teaspoon canola oil
Salt and pepper to taste
Instructions:
Adjust an oven rack to the lowest position and preheat the oven to 475 degrees. Place the potatoes in a large bowl, cover with hot tap water, and let sit for 10 minutes. Meanwhile, coat a large rimmed nonstick baking sheet with 1/4 cup of the oil and sprinkle evenly with salt and pepper.
Drain the potatoes and pat dry thoroughly with paper towels. Toss the dried potatoes with the remaining teaspoon oil (you may want a little bit more if you're not using a nonstick pan), arrange in a single layer on the prepared baking sheet, and cover tightly with foil. Bake for 5 minutes; remove the foil and continue to bake until the bottoms of the potatoes are golden brown, 15 to 20 minutes longer, rotating the baking sheet halfway through.
Scrape the potatoes loose from the pan with a metal spatula, and use tongs to flip each wedge, keeping the potatoes in a single layer. Continue to bake until the potatoes are golden brown and crisp, 7 to 10 minutes longer, rotating the baking sheet halfway through.
Drain the potatoes briefly on paper towels, season with salt and pepper to taste, and serve.
Nutrition Information:
Per serving: 330 calories, 3 g protein, 35 g carbohydrate, 21 g fat (1 g saturated), 0 mg cholesterol, 11 mg sodium, 3 g fiber.
Course: Side Dish
Yields: Serves 4
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