Here is a dish that is very easy to make and pleasing to kids of all ages. Now that it is getting a little cooler it is fun to use the oven again!
2 medium-sized baking potatoes
Cooking oil spray
Black pepper to taste
Rinse the potatoes under cold running water to remove any dirt. Preheat oven to 450F. Lightly spray a baking pan with cooking oil spray.
Cut the potatoes in half and then cut each half into 6 or 8 thin wedges. Arrange in a single layer on baking pan. Lightly spray the top of the potatoes.
Bake in preheated oven for 15 minutes. Turn potatoes over and bake an additional 5 minutes or until golden like the ones in the picture. Season with black pepper and serve with no-salt-added ketchup.
Enjoy! I served mine with a large tossed salad topped with tuna. My son ate them with a tossed salad and a toaster oven grilled cheese sandwich.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.