Serves: 4
Total Calories: 69
1. Heat oven to 425°. Mix salt, sugar, paprika, mustard and garlic powder.
2. Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in ungreased rectangular pan, 13 x 9 x 2 inches.
3. Spray potatoes with cooking spray until lightly coated. Sprinkle with salt mixture.
4. Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with fork. (Baking time will vary depending on the size and type of the potato used.)
A NOTE from DR. GHOSH
Some scientific studies suggest that cancer survivors who eat a low-fat diet may live longer. It's important to remember that dieting is not recommended during cancer treatment. Low-fat foods like these potato wedges can be delicious, as well as healthy.
"On days when I am hungry for potatoes, this recipe is a quick and tasty side dish. To make it low residue, peel the skin from the potatoes before cutting. Peeling is a bit of extra work, but doing it makes the recipe better for me." -Theresa H.
NUTRITION FACTS: Low residue if skins are removed
1 Serving: Calories 95 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 450mg Potassium 380mg Carbohydrate 24g (Dietary Fiber 2g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 10% Calcium 0% Iron 6% Folic Acid 2% Magnesium 6% DIET EXCHANGES: 1 ½ Starch
Helpful For These Side Effects: (n)
From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Oven-Fried Potato Wedges recipe is from the Betty Crocker's Living With Cancer Cookbook Cookbook. Download this Cookbook today.
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