- 2 large baking potatoes (about 1 lb.), peeled and cut lengthwise into 8 wedges
- 2 1/2 teaspoons olive oil
- 1 tablespoon malt or red wine vinegar
- 1/4 teaspoon salt (optional)
Preheat oven to 375°. On lightly greased baking sheet or 15 1/2 x 10 1/2 x 1 inch jelly roll pan, spread potatoes in single layer and brush lightly with 1 teaspoon of the olive oil. Bake, uncovered 5 minutes. Brush with another teaspoon of oil and bake another 5 minutes. Brush one more time using remaining 1/2 teaspoon oil and continue baking another 10 minutes or until potatoes are crisp, golden and tender. Before serving, sprinkle potatoes with vinegar and, if desired, salt.
Ed. note: I use 1 tablespoon oil two times, turning potatoes once halfway through.
Here’s a way to have what you love and not jeopardize your health with saturated fats and transfatty acids.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!