Baked Potato Wedges
A Betty Crocker betty-crocker-basics recipe for Baked Potato Wedges.
Ingredients
- 0.8 tsp salt
- 0.5 tsp sugar
- 0.5 tsp paprika
- 0.3 tsp ground mustard, dry
- 0.3 tsp garlic powder, if desired
- 3 medium baking potatoes , 8 to 10, russet or Idaho
Instructions
- 1
ounces each Cooking spray Heat the oven to 425º. Mix the salt, sugar, paprika, mustard and garlic powder in a small bowl or measuring cup. Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut each potato lengthwise in half. Turn potatoes cut sides down, and cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in the pan. Spray the potato wedges with cooking spray until lightly coated. Sprinkle with the salt mixture. Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with fork. The baking time will vary, depending on the size and type of the potato used. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "0:30" Protein; 17g Carbohydrate; 0mg Cholesterol; 405mg Sodium Other Carbohydrates Tips For recipe success, cut up potatoes just before using, or the cut sides will turn brown. Use russet or Idaho potatoes because they are best for baking.