Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 3 larges | Russet potatoes, cut into lengthwise wedges |
| 2 tablespoons | Olive oil |
| \N \N | Coarsely ground pepper to taste |
| \N \N | Seasoning salt or salt substitute to taste |
| \N \N | Garlic powder to taste |
| 1 dash | Cayenne pepper |
| 1 dash | Oregano |
Gordon Menzies of San Francisco maintains that this recipe will be in a cookbook he plans to publish soon.
Place potatoes in a plastic bag such as those used in gro- cery produce sections.
Add remaining ingredients; twist top of bag to create a balloon like compartment.
Gently twist and massage potatoes in bag so oil and season- ing are spread throughout potatoes.
Dump potatoes onto cookie sheets in a single layer, cut side down; use two cookie sheets if needed.
Bake in a 375 degree F. oven, turning at least twice, until potatoes are lightly browned, about 30 to 40 minutes.
Serve immediately.
PER SERVING: (4 servings): 260 calories, 5 g protein, 46 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 75 mg sodium, 5 g fiber.
Karola Saekel writing in the San Francisco Chronicle, ¾/92.
Posted by Stephen Ceideburg