Servings: 8 Prep Time: 10 Minutes Cook Time: 20 Minutes
6 russet potatoes or potato type of your choice (try red, yellow, white or fingerlings)
6 cloves of garlic
8 sprigs fresh thyme, picked from stems
5 tbs. olive oil
salt and freshly ground pepper to taste
Preheat oven to 450 degrees Fahrenheit. Place whole potatoes (do not poke) into microwave-safe covered dish. Microwave on HIGH for 3-4 minutes. Let cool. Cut each potato lengthwise into 8 even wedges. In a large mixing bowl toss the potatoes with garlic cloves, olive oil and thyme, and sprinkle lightly with salt and pepper. Arrange the potatoes and garlic in a single layer on a baking sheet. Bake for 10 minutes until the potatoes are crisp, rotate and cook an additional 10 minutes until dark golden brown on all sides. Transfer to a plate and serve. Recipe courtesy of the U.S. Potato Board.
Nutrition: 160 calories. Protein: 2.5g, Fat: 9g, Carbs: 20g, Fiber: 2g, Sugar: 1g
Fresh Rosemary Baked Russet Fries
Follow original directions, but omit thyme and garlic. Replace with 4 tbs. chopped fresh rosemary and reduce olive oil to 2 tbs.
Nutrition: 112 calories. Protein: 2.5g, Fat: 3.5g, Carbs: 20g, Fiber: 2g, Sugar: 1g
Steakhouse Baked BBQ Russet Fries
Omit thyme, garlic cloves and olive oil. Stir together salt, pepper, 2 tsp. garlic powder and 2 tsp. onion powder in a small bowl. Brush potato wedges with 1/2 cup BBQ sauce, then sprinkle seasonings over potatoes before baking.
Nutrition: 114 calories. Protein: 2.5g, Fat: 0.1g, Carbs: 27g, Fiber: 2g, Sugar: 6g