Spicy Potato Wedges

This recipe is from Cooking Light Magazine September 2008.  It was printed with the recipe for Chicken Breasts with Gorgonzola-Tomato Salsa.  I always make them together and the kids love it!  The flavors go really great together.  But mostly I just love how awesome my kids think I am for making "homemade french fries."  That is what they call these.  By they way I double this recipe as well.  I will post the original.

2 1/2 lbs. of Yukon gold potatoes, each cut lengthwise into wedges. *I peel them as well.

1 1/2 Tbsp. Canola oil (I have also used Olive oil)

1/2 tsp. kosher salt

1/2 tsp. garlic powder

1/4 tsp. ground red pepper (I have fun using all kinds of spicy seasonings.)

Cooking Spray *I do not use cooking spray, I bake these on my large Demarle Flexipat.

Preheat oven to 425 degrees.

Combine potatoes and oil in a large bowl, tossing well to coat.  Toss in with seasonings.  Arrange potatoes on sprayed large cookie sheets, use two if needed to make sure they are in a single layer.  Bake for 25 minutes, then turn them over and bake an additional 20 minutes.  **Because I bake them on a flexipat I do not turn them, just bake them for 35-40 minutes.

Serving size - 6 oz.

Calories 164; Fat 3.7g; Protein 3.2g; Carb 29.9g; Fiber 4.6g;