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Louisiana Style Potato Wedges

Louisiana Style Potato Wedges comes together with Russet Potatoes Cut Into Large Wedges, Hot Sauce, Dried Onion Flakes, Paprika, and Cayenne Pepper. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 3
• 2 tsp
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• Foil With Vegetable Cooking Spray

Method (preview)

1. 1

   Cayenne pepper, salt, black pepper and fil� powder. Mix well. Add potato wedges to bowl; toss to coat.

2. 2

   Arrange potato wedges in a single layer on prepared baking sheet.

3. 3

   Bake potatoes, turning once, until golden brown, 20 to 30 minutes.

4. 4

   Sprinkle with red pepper sauce, if desired.

5. 5

   NOTES: Calories: 166.5 (1.7% from fat)

6. 6

   Fat;.3g

7. 7

   Cholesterol: 0mg

8. 8

   Carbohydrates: 38g

9. 9

   Fiber: 3.5g

10. 10

    Sodium: 290mg