Yield: 4 side servings.
2 Idaho potatoes, large size
1 tsp. olive oil or other vegetable oil
AS DESIRED FOR SEASONING:
2 cloves garlic finely chopped as needed, Italian seasoning spice mix
as needed, chili powder
Preheat oven to 400°F. Cut potatoes into quarters, then cut each quarter into wedges with wedge part (the area with the skin) being about 1/4-1/3" wide. Coat a nonstick cookie sheet with 1 tsp. oil. Lay the wedges on the cookie sheet, one side down.
Place cookie sheet on oven rack aboutr 7 inches from bottom of the oven. Bake for about 7 minutes, or until the bottom and edges start browning, then flip wedges over to their other side and sprinkle any desired seasoning over the top. Bake for another 7 minutes, or until wedges are nicely browned and cooked throughout.
Nutrition facts per serving (approximate): 80 calories; 13% calories from fat; 0 mg cholesterol; 2 mg sodium (if seasonings of choice do not add any sodium); 2 g fiber.
IDAHO POTATO COMMISSION