Yield: 4 side servings Calories: 80 Sodium: 2 mg Fiber: 2 g Cholesterol: 0
2 Idaho potatoes, large sized
1 tsp. olive oil, or other vegetable oil
2 cloves of garlic, finely chopped or Italian seasoning spice mix or if you like it hot - try some chili powder or paprika (for zip add a tiny bit of cayenne red pepper).
Preheat oven to 400°F. Cut potatoes into quarters. Then cut each quarter into wedges with the wedge part (the area with the skin) being about 1/4 to 1/3 inch wide. Coat a teflon cookie sheet with 1 teaspoon oil. Lay the wedges on the cookie sheet, one side down.
Place cookie sheet on the oven rack about 7 inches from the bottom of the oven. Bake for about 7 minutes (or until the bottom and edges start browning), then flip wedges over to their other side and sprinkle any seasonings over the top. Bake for another 7 minutes (or until the wedges are nicely brown and cooked throughout).