Oven-Fried Potatoes & Sweet Potatoes

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JasiBella
JasiBella Posts: 1,168
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Hungry for fries? Slice potatoes into long thin wedges, toss with a little oil, salt and pepper, and pop them in the oven. They’ll crisp to perfection—irresistible.

Makes 6 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), scrubbed
1 pound sweet potatoes (about 2 small), scrubbed
1 tablespoon extra-virgin olive oil
1/4 teaspoon paprika
Salt & freshly ground pepper to taste

1. Position rack in upper third of oven; preheat to 450°F. Coat a baking sheet with cooking spray.
2. Cut each potato lengthwise into 8 wedges. Cut sweet potatoes into wedges about the same size. Place potatoes and sweet potatoes in a large bowl and toss with oil, paprika, salt and pepper.
3. Spread the potatoes and sweet potatoes on the prepared baking sheet and roast for 20 minutes. Loosen and turn; roast until golden brown, 10 to 15 minutes longer. Serve immediately.

NUTRITION INFORMATION: Per serving: 138 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 27 g carbohydrate; 3 g protein; 4 g fiber; 94 mg sodium; 576 mg potassium.
Nutrition bonus: Vitamin A (71% daily value), Vitamin C (42% dv), Fiber & Potassium (16% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1/2 fat

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  • JasiBella
    JasiBella Posts: 1,168
    Options
    SD3178.JPG

    Hungry for fries? Slice potatoes into long thin wedges, toss with a little oil, salt and pepper, and pop them in the oven. They’ll crisp to perfection—irresistible.

    Makes 6 servings

    ACTIVE TIME: 15 minutes

    TOTAL TIME: 45 minutes

    EASE OF PREPARATION: Easy

    1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), scrubbed
    1 pound sweet potatoes (about 2 small), scrubbed
    1 tablespoon extra-virgin olive oil
    1/4 teaspoon paprika
    Salt & freshly ground pepper to taste

    1. Position rack in upper third of oven; preheat to 450°F. Coat a baking sheet with cooking spray.
    2. Cut each potato lengthwise into 8 wedges. Cut sweet potatoes into wedges about the same size. Place potatoes and sweet potatoes in a large bowl and toss with oil, paprika, salt and pepper.
    3. Spread the potatoes and sweet potatoes on the prepared baking sheet and roast for 20 minutes. Loosen and turn; roast until golden brown, 10 to 15 minutes longer. Serve immediately.

    NUTRITION INFORMATION: Per serving: 138 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 27 g carbohydrate; 3 g protein; 4 g fiber; 94 mg sodium; 576 mg potassium.
    Nutrition bonus: Vitamin A (71% daily value), Vitamin C (42% dv), Fiber & Potassium (16% dv).
    2 Carbohydrate Servings
    Exchanges: 2 starch, 1/2 fat

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