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Baked Potato Wedges

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By Betty Crocker Kitchens
Updated Oct 7, 2010
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Make crispy wedges with potato and a blend of spices – a great side dish for any meal.

Baked Potato Wedges

  • Prep Time 15 min
  • Total 45 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 3/4 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon garlic powder, if desired
  • 3 large baking potatoes (russet or Idaho), about 8 oz each
  • Cooking spray

Instructions

  • Step 
    1
    Heat the oven to 425°F. In a small bowl or measuring cup, mix the salt, sugar, paprika, mustard and garlic powder.
  • Step 
    2
    Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Cut each potato in half lengthwise. Turn potatoes cut sides down, and cut each half lengthwise into 4 wedges. In a 13x9-inch pan, arrange the potato wedges with skin sides down.
  • Step 
    3
    Spray the potato wedges with the cooking spray until lightly coated. Sprinkle with the salt mixture.
  • Step 
    4
    Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with a fork. The baking time will vary depending on the size and type of the potato used.

Nutrition

140 Calories
1g Total Fat
3g Protein
28g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
460mg
19%
Potassium
700mg
20%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
12%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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