Dinner: Chili-Seasoned Potato Wedges Recipe
Ingredients
1 tablespoon onion soup mix
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 large baking potatoes
2 tablespoons canola oil
Instructions
In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder and pepper. Cut each potato into eight wedges; place in the bag and shake to coat.
Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil.
Bake, uncovered, at 425 ° for 12-20 minutes on each side or until crisp.
Reviews
Add a review for Chili-Seasoned Potato Wedges Recipe
Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
