Recipe for Seasoned Home Fries
This is the ultimate easy vegetarian recipe — there’s no measuring, and it comes out great every time. You can leave out or reduce the amount of cayenne pepper if you like your food less spicy. These potatoes are hugely popular, and the leftovers are good reheated. The cayenne pepper and paprika give the potatoes a nice coppery color.
Preparation time: 10 minutes
Cook time: 40 minutes
Yield: About 8 servings
6 medium white potatoes
Vegetable oil spray
Several shakes each of garlic powder, oregano, cayenne pepper, and paprika
Preheat the oven to 350 degrees F.
Coat a baking sheet with vegetable oil spray or a thin layer of olive oil.
Wash the potatoes. Leaving the peels on, cut the potatoes into wedges and place them in a mixing bowl. (Small potatoes can be quartered. Cut fist-sized potatoes into 6 or 8 wedges each.)
Sprinkle the potato wedges with several shakes of each of the spices, more or less to your taste. Toss to coat.
Spread the potatoes in a single layer on the baking sheet. Spray the tops with a thin film of vegetable oil spray, or brush with olive oil.
Bake for about 40 minutes or until the potatoes are soft. Serve plain, with ketchup or salsa, or with malt vinegar for dipping.
Per serving (based on 6 medium potatoes): Calories 117 (From Fat 9); Fat 1g (Saturated Fat 0g); Cholesterol 0mg; Sodium 6mg; Carbohydrate 26g (Dietary Fiber 2g); Protein 2g.