Crispy Oven Potato Wedges

Make these whenever the french fry craving strikes! A smaller serving of fresh or frozen french fries has at least 35% more calories than the potato wedges in this recipe.

INGREDIENTS

• 1 pound red or new potatoes with nice skins (about 4 large potatoes), washed with dark spots removed or 1 bag mini potatoes
• 3 tablespoons vegetable oil or avocado oil
• 1/2 teaspoon chili powder or paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

PREPARATIONS

1. Preheat the oven to 400º F and line a large baking sheet with aluminum foil.
2. If using mini potatoes, rinse. If using larger potatoes, rinse then cut into wedges.
3. Place the mini potatoes or the cut wedges in a bowl or pot and cover with very hot tap water while you prepare the dressing. You can skip this step, but rinsing away starch from the potatoes makes them even crispier.
4. Place the rest of the ingredients in a large bowl.
5. Drain the wedges well then toss them in the bowl with the dressing. Coat each piece with the dressing.
6. Place the potatoes or the wedges on the cookie sheet. If using wedges, lay flat-side down.
7. Bake for 40 minutes then turn on the upper element to broil the tops for another 10-20 minutes or until golden, crispy brown.