Best 6 Crispy Baked Potato Wedges Low Fat Recipes

CRISPY BAKED POTATO WEDGES

Steps:

• Preheat oven to 425°F.
• Wash potatoes and cut in half lenghwise and then cut into wedges (depending on size, 8-10 wedges each).
• If time allows, soak potato wedges in cold water at least 30 minutes. Drain and dry very well with a kitchen towel or paper towels.
• Toss potatoes with remaining ingredients until well coated.
• Place potatoes, skin side down, on a large baking pan and bake until tender and browned, about 45-50 minutes.

BAKED CRISPY POTATO WEDGES

Steps:

• Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.

CRISPY BAKED POTATO WEDGES - LOW FAT

Steps:

• Preheat oven to 400 degrees.
• Spray baking sheet with non stick cooking spray.
• Cut potatoes into wedges, and place onto baking sheet.
• Lightly spray the potato wedges with non stick spray until evenly coated.
• Sprinkle generously with sea salt and chopped rosemary.
• Bake in oven for 35-45 minutes until crisp and golden, turning occasionally.

CRISPY BAKED TOFU

Steps:

• Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

CRISPY POTATO WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
• Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
• Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

EASY LOW FAT OVEN ROASTED PEPPERED POTATO WEDGES

Steps:

• Pre-heat oven to 220 C or 450°F.
• Wash and scrub your potatoes well - no need to peel them!
• Cut them into chunky wedges.
• Place in a ziplock bag or plastic container and add the olive oil & black pepper.
• Do NOT add the salt now as it encourages water!
• Shake the container or bag well - making sure every potato wedge has been covered in oil.
• Place peppered potatoes in a large and sturdy oven proof roasting tin - shake around to ensure they are in a single layer, more or less!
• Sprinkle on the sea salt and any herbs & spices you may be using.
• Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown!
• Sprinkle over any fresh herbs, if you are using them for a garnish or just serve "au natural" as a vegetable accompaniment.
• I often serve these in paper cornets for a light lunch or supper time snack with vinegar & sometimes, very naughty I KNOW, mayonnaise!