12/4/2004
Oven Fried Potato Wedges
From Betty Crocker's Cookbook

Seasoned french fries

3/4 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp ground mustard
1/4 tsp garlic powder
3 medium baking potatoes (8 to 10 oz each) (I used yukon gold potatoes.)
Cooking spray
(I added some parsley to the seasoning mix.)

Heat oven to 425.

Mix salt, sugar, paprika, mustard, and garlic powder (and parsley).

Wash potatoes, but don't peel.  Cut each potato into 8 wedges.  Place potato wedges, skin sides down, in ungreased rectangular pan, 13 x 9 x 2 inches.  (I used a cookie tray, but maybe next time I should cover it in aluminum foil.)

Spray potatoes with cooking spray until lightly coated.  Sprinkle with salt mixture.  (I think the cooking spray helps the potatoes cook properly on the outside; I should use more next time.)

Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with fork.   (I had to cook the yukon gold ones for 30 extra minutes.)