Potatoes are versatile little doohickies. Whether you prefer them white or of the sweet variety, your options are pretty limitless. Potato fries or wedges are just one case in point…
What I love most about this recipe is that you can use either white potatoes or sweet potatoes. Either way, you’ll end up with something yummy!
I should say though that if you use sweet potatoes, cut them more like traditional fries. They seem to cook better then in wedges. Just my personal take..
Oh, and just one more personal preference, these were awesome dipped in mustard! (Probably not everyone’s cup of tea though…)
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Clean Eating Seasoned Potato Wedges
Ingredients:
- Potatoes, peeled and cut in to wedges
- Olive oil in an oil sprayer
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
Directions:
- Preheat oven to 350 degrees F.
- In a small mixing bowl, combine your spices.
- Spray a cookie sheet with olive oil and spread out the potato wedges in a single layer.
- Sprinkle the spices over the potatoes. Go ahead, be generous.
- Bake for about 20-30 minutes or until the potatoes are soft when poked with a fork.
- If you like soft fries, you can take them out of the oven now. If you like crunchier fries, turn your oven on broil and broil for about 10 minutes more, or until the potatoes start to brown nicely.
- Allow to cool for a bit. (Potatoes tend to hold on to heat!)
NOTE: Nutritional content not available for this recipe.
Good thing I just bought a whole sack of potatoes at the farmer’s market today!
Enjoy!
Betty – Wow! How interesting! I guess it’s a good thing I don’t eat them very often then. But on occasion, they sure do hit the spot!
Michelle – Hope you enjoy them!
Lauren – Welcome! Happy to have you here!
SS – Yes! This works really well with sweet potatoes. Enjoy!
Hilliary – It’s hard to beat that combination!
Martisullan – Fantastic!
Vanessa – Wow! Did the arrowroot work? Were they crunchy?
Delicious!!! I used sweet potato instead. The only thing I would do it use 1 tsp of chilli… a little hot hot!!
Awesome!
Great!
I have tossed the fries with an egg white before placing them on the cookie sheet. The fries get a crispiness on the outside. The family doesn’t even notice they are baked.
Nice tip! Thanks!
yep, still came out crunchy
We love to go to My Big Fat Greek Restaurant for Special days.. like graduation, got a new job, birthday dinners… my boys’ favorite dish is their Greek Fries… french fries, lemon juice and feta cheese as an appetizer.. have made it at home.. love it!!!
Hmmmm… I used fingerling and left the skin on and while the spice was great, the potatoes not so much. I happen to love skin on fries, can you make any suggestions on potato type if I’d like to try this again? And I would
Ya, fingerlings don’t make the best fries. I recommend russet potatoes.
Love this easy and tasty recipe! My hubby said they are the best potatoes he has had! Especially yummy with ketchup! Thanks.
Mona – My pleasure!