Cooking Wright

Steak Fries


Prep: 8 minutes Cook: 22 minutes

5 red potatoes (about 1 3⁄4 pounds)
1 tablespoon olive oil
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 garlic clove, crushed
Cooking spray


1. Preheat oven to 450.
2. Cut each potato lengthwise into wedges. Pat potato dry with paper towel. Combine potato and next 5 ingredients in a bowl; toss well to coat. Arrange potatoes in a single layer on a baking sheet or roasting pan coated with cooking spray. Bake at 450 for 22 minutes or until crisp and browned, turning once.

Yield: 5 servings (serving size: 6 wedges)
Calories 136 (20% from fat); Fat 3g (sat 0.4g, mono 2g, poly 0.3g); Protein 3.3g; Carb 24.9g; Fiber 2.7g; Chol 0mg; Iron 2mg; Sodium 245mg; Calc 21mg

Heather used small yellow potatoes from Trader Joes but followed everything else exactly. They were YUMMY and easy. If you prefer crispier fries, cut the potatoes thinner and bake a little longer.

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