by dietitian and nutritionist Alison Bencke

Serves 4

• 4 medium potatoes (tennis ball size) skin on or off as you like
• 2 tablespoons or spray of canola oil
• Finely chopped herbs and black pepper as desired

Cut potatoes in half lengthwise. Cut 5 wedges lengthwise from each half potato. Place wedges on a baking tray and brush or spray with canola oil. Sprinkle lightly with tolerated chopped herbs. Bake at 400° F for 20 minutes on each side, turn when golden and crisp.

These are great with casual meals or BBQs. For children who need tempting to eat add chopped chicken or meat-balls.

Nutrition per serving:

167 Calories
Protein 3g
Fat 9g
Saturated fat 0.6g
Fiber 2g
Calcium 5 mg

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Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.

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