Kitchen Scoop: Easy zesty potatoes
WILMINGTON, NC (WWAY) — It might be March, but it sure doesn’t feel like spring outside. And as much as we love french fries, we know we’ll be on the beach before we know it.
Not to worry though, Alicia Ross has an easy zesty potato recipe with all the good without all the fat in our Kitchen Scoop.
2 medium Russet potatoes, washed and scrubbed
1 tablespoon extra virgin olive oil
1/2 teaspoon sodium free lemon pepper seasoning*
1/4 teaspoon salt, or more to taste
1/4 teaspoon garlic powder
ketchup for serving, if desired
1. Preheat oven to 450 degrees F. Slice the potatoes length-wise into 12
wedges each. Toss the potatoes in a medium bowl with oil and
lemon-pepper seasoning, salt and garlic. Spread onto a baking sheet in a
single layer, using a rubber spatula to scrape any extra oil or
seasoning from sides of bowl to add to the potatoes.
2. Roast for 20 to 25 minutes, turning once during the baking time or
until lightly browned and crispy on the outside.
3. Serve immediately with ketchup, if desired.
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