Baked Wedge Fries
Who doesn't love fries?!
Potatoes are so good for you! They are loaded with fiber and nutrients and low in calorie density. But they get a bad rap. Why? French fries and potato chips fried in greasy oil and loaded with salt, and baked potatoes smothered in butter, cheese and bacon bits. But if you are aiming for a WFPB diet to improve and maintain good health, potatoes are one of the best foods to have on hand because they are satiating. In other words, you can fill up on them fast without consuming a lot of calories and without the artery-clogging fats. There are SO many other delicious ways to enjoy potatoes!
But who doesn’t love fries? I have never met this person. These fries are easy, satisfying and is a great side dish or snack.
Baked Wedge Fries
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
2-4 russet potatoes, scrubbed and dried
seasonings: garlic powder, salt & pepper
Other options: onion powder, chili powder, curry powder, Green Goddess seasoning, lemon pepper, nutritional yeast…
Instructions
Cut your potatoes in half lengthwise. Then cut the half lengthwise into 4-6 wedges depending on size. I like them crispy on the outside and soft on the inside, but if you want more crispy then cut them thinner.
Toss the wedges in a bowl with your favorite seasonings until lightly coated.
Air Fryer: Bake at 400 for 20 minutes, tossing half way through.
Oven: Preheat oven to 400. Line a baking pan with parchment paper and spread the wedges out evenly. Bake for 15 minutes, flip with a spatula, then bake another 10 minutes and check them. Since ovens vary, you may need to add another 10 or more minutes to get them golden and crispy.
