Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Kosher salt is coarse grained and flaky. It imparts a more mellow saltiness than table salt does. If you're on a sodium-restricted diet, reduce salt in this recipe to 3/4 teaspoon of kosher salt or 1/2 teaspoon of iodized salt.

Recipe by Southern Living October 2003

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each potato lengthwise into 10 to 12 wedges. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.

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  • Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.

  • Bake at 450° for 35 to 40 minutes or until golden brown.

  • *3/4 teaspoon iodized salt may be substituted for 1 1/2 teaspoons kosher salt.

Nutrition Facts

230 calories; calories from fat 28%; fat 7.3g; saturated fat 1.1g; mono fat 5.4g; poly fat 0.7g; protein 3.6g; carbohydrates 39g; fiber 4g; cholesterol 0mg; iron 2.3mg; sodium 718mg; calcium 25mg.
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