Simply toss potato wedges with spices blended in olive oil and roast!
Original recipe makes 4 servings
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon hot paprika
1 teaspoon ground turmeric
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
2 egg whites, slightly beaten
2 pounds potatoes, cut into wedges
- Preheat oven to 375 degrees F (190 degrees C). Prepare a large baking pan with cooking spray.
- Whisk together the olive oil, cumin, coriander, paprika, turmeric, oregano, pepper, and chili powder in a large bowl. Place the egg whites in a separate large bowl.
- Toss the potato wedges first with the egg whites and then with the olive oil mixture. Arrange the seasoned wedges in a single layer on the prepared baking pan.
- Bake in the preheated oven, turning occasionally, until crispy, about 40 minutes.
Calories: 248 kcal
Carbohydrates: 40.3 g
Cholesterol: 0 mg
Fat: 7.5 g
Fiber: 4.9 g
Protein: 6.8 g
Sodium: 50 mg