One Potato, Two Potato
Having a tough time getting your child to eat enough potatoes? After sampling these crispy low-fat potato wedges, the kids will be begging for more!
Makes 4 servings
|Nonstick cooking spray|
|2||medium baking potatoes, cut lengthwise into 4 wedges|
|1/2||cup plain dry bread crumbs|
|2||tablespoons grated Parmesan cheese (optional)|
|1-1/2||teaspoons dried oregano, dill weed, Italian seasoning or paprika|
|Spicy brown or honey mustard, ketchup or reduced-fat sour cream (optional)|
- Preheat oven to 425°F. Spray baking sheet with cooking spray; set aside.
- Spray cut sides of potatoes generously with cooking spray; sprinkle lightly with salt, if desired.
- Combine bread crumbs, Parmesan cheese, if desired and oregano in shallow dish. Add potatoes; toss lightly until potatoes are generously coated with crumb mixture. Place on prepared baking sheet.
- Bake potatoes about 20 minutes until potatoes are brown and tender. Serve warm with mustard for dipping, if desired.
Omit bread crumbs, Parmesan cheese, oregano and mustard. Substitute sweet potatoes for baking potatoes. Cut and spray potatoes as directed; coat generously with desired amount of cinnamon-sugar. Bake as directed. Serve warm with peach or pineapple preserves or honey mustard for dipping. Makes 4 servings.
|Serving Size:||2 potato wedges|
|Calories from Fat||5 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
Check out more recipes for Snacks