32 oz waxy potatoes (about 4 large potatoes)
▢ 1½ teaspoons paprika
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ sea salt
▢ freshly ground black pepper
▢ low-fat cooking spray or olive oil
Cups – Metric
Instructions
Preheat the oven to 400F/200C.
Wash the potatoes to get rid of any dirt (there’s no need to peel them).
Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges.
Add the wedges to a large mixing bowl. Spray with low-fat cooking spray (or If using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat. Season well with salt and pepper.
Spread the wedges in a single layer over a large baking sheet lined with nonstick foil and bake for 35 to 40 minutes, or until golden and cooked through.
Remove from the oven and while they are still hot, season with salt to taste.
