“Oh So Healthy” Roasted Potatoes
In the past, I’ve posted recipes for 3-Ingredient Roasted Potatoes and Hasselback Potatoes. But lately, my style of cooking has changed dramatically. I now cook exclusively low-fat (or non-fat foods) for health reasons. Which means that these (admittedly delicious) recipes are no longer part of my repertoire.
Instead, I now make a potato recipe that’s easy, delicious AND low in fat. Perfect!
3-4 large potatoes
3 teaspoons olive oil
1 oz pkg onion soup mix (or more to taste)
Preheat oven to 240 Celsius or 465 Fahrenheit.
Slice potatoes in half lengthwise. Cut each of the halves into 4-6 wedges, depending on the size of your potato. Dry potato slices well, using paper towels or clean cloth towels.
Place the wedges in a large plastic bag, add oil, onion soup mix, and optional salt. Shake well to coat.
Spray baking sheet with Pam spray.
Cook potatoes till nicely browned and serve with ketchup on the side.
Note: For easier cleanup the baking sheet can be covered with aluminum foil. The potatoes will come off the aluminum relatively easily if you use enough Pam.