2 6-oz white potatoes, cut in half lengthwise and each half cut into 6 wedges (NOTE: Wedges should be 1/2-inch wide at thickest part.)
1 1/2 tsp smoked paprika
1 tsp chile powder
Olive oil cooking spray
1 tbsp olive oil
1/4 tsp sea salt, or to taste
Preheat oven to 400
°F. Line a large, rimmed baking sheet with nonstick foil and mist foil with cooking spray. To a large bowl, add potatoes. Drizzle with oil and toss to coat. Sprinkle potatoes with paprika, chile and salt, tossing to coat evenly.
Spread wedges in a single layer on sheet. Bake for 30 minutes, turning halfway, until cooked through and golden.
Thanks to the extra hit of fiber, sweet potato fries are a filling stand-in for white spuds. With just a light coating of olive oil, baking the potatoes adds a crispy, crunchy texture that garners Clean Eating approval while you indulge your craving.
Serving roasted potatoes means you’re not a slave to the stove top; the oven does the work and you get more time with your guests. And don’t be misled by the short ingredients list – this recipe is loaded with flavor.