Potato Wedges Recipe
Ingredients
| Butter | 1⁄4 Cup (4 tbs), melted | |
| Catsup | 1⁄4 Cup (4 tbs) | |
| Prepared mustard | 1 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Potatoes | 3 Large, unpeeled | |
| Bread crumbs | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 298 Calories from Fat 104
% Daily Value*
Total Fat 12 g18.3%
Saturated Fat 7.3 g36.6%
Trans Fat 0 g
Cholesterol 30.2 mg10.1%
Sodium 336.8 mg14%
Total Carbohydrates 47 g15.6%
Dietary Fiber 5.3 g21.3%
Sugars 5.4 g
Protein 5 g10.5%
Vitamin A 16.5% Vitamin C 78.2%
Calcium 3.9% Iron 11.7%
*Based on a 2000 Calorie diet
Directions
In a small saucepan, over low heat, melt butter, remove from heat; stir in catsup, mustard, paprika and salt until well mixed.
Cut each potato into 4 wedges; slash each wedge crosswise at 1/4" intervals, but do not cut through skin.
Place potatoes skinside down on cookie sheet; brush potatoes with 1/3 of butter mixture.
Bake for 35 minutes, or until potatoes are fork tender.
Brush potatoes occasionally with remaining butter mixture during baking.
If you like, after last brushing with butter mixture, sprinkle with bread crumbs.
Chef
