| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 large baking potatoes
- 1/2 cup vegetable oil
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon dried whole oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees. Scrub the potatoes and cut them lengthwise into sixths or eighths, depending on thickness. You want each plank to be a good hefty wedge of a potato.
- Toss the potato planks with the oil in a bowl, making sure each piece is coated. Spread the planks evenly on a lightly greased baking sheet.
- Combine the seasoning ingredients in a small bowl and sprinkle half of mix over potatoes. Bake for 20 minutes, until golden on top. Turn the planks over and sprinkle with remaining seasoning. Bake another 7 to 10 minutes, until bottoms are golden brown. Serve immediately — cold planks tend to shrivel.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 554 |
| Total Fat | 29 g |
| Saturated Fat | 2 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 659 mg |