2 medium russet potatoes, washed and scrubbed
1 tablespoon extra-virgin olive oil
½ teaspoon sodium-free lemon pepper seasoning (see note)
¼ teaspoon salt, or more to taste
¼ teaspoon garlic powder
Ketchup for serving, if desired
Heat oven to 450 degrees.
Slice the potatoes lengthwise into 12 wedges each. Toss the potatoes in a medium bowl with oil and lemon-pepper seasoning. Spread potatoes onto a baking sheet in a single layer, using a rubber spatula to scrape any extra oil or seasoning from sides of bowl onto the potatoes.
Roast 20-25 minutes, turning once during the baking time, or until lightly browned and crispy on the outside. Sprinkle with salt and garlic powder and toss well.
Serve immediately with ketchup, if desired.
Serves two; easily doubled or tripled.
Cook’s note: For testing purposes, I used Mrs. Dash.
@Recipe nutrition:Nutrition values per serving: 208 calories (30 percent from fat), 7 g fat (1 g saturated), 34 g carbohydrates, 5 g fiber, 4 g protein, 0 cholesterol, 208 mg sodium.