These potatoes are full of spice, oil-free and are sure to power up your next veggie BBQ! Prep your potato wedges and then bake them in the toaster oven for a post-workout snack or enjoy them with a side of Apple Cider Ketchup.
8 medium Yukon or new potatoes
1 tablespoon whole wheat or gluten-free flour
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon black pepper
Scrub and slice potatoes into 3/4-inch to 1-inch thick wedges.
Steam potatoes in a pot for 15 minutes.
Preheat convectional oven to 400°F (425°F for regular oven). Line a baking pan with parchment paper.
In a large bowl, combine all seasonings and mix. Slowly add steamed potatoes to seasoned mix and coat potatoes evenly.
Spread potatoes on parchment paper and bake for 25 minutes.
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.