These "fries" are a huge favorite around my house. They’re crunchy and interesting to eat, with none of the fat associated with regular fries. They’re easy to make, and fast. A list of ingredients for Salad Supreme is included below, for those of you with allergy/wheat concerns. Salad Supreme is gluten-free and useful for a lot more than salads!
One Large Russet or other Potato
Salt/Pepper to taste
Preheat oven to 450 degrees. Clean potato thoroughly and slice into wedges that are large enough to stand upright on a baking sheet. I quarter the potato length-wise, then cut the quarters in half.
Place wedges in a bowl and spray thoroughly with cooking spray (such as Pam™). Sprinkle with salt and pepper to taste, turning wedges until evenly distributed. Sprinkle wedges with Salad Supreme until lightly coated.
Place wedges upright on a lined baking sheet and cook thoroughly until crispy around the edges, about 20-25 minutes. Check after 15 minutes, as they cook faster in a toaster over than a regular over.
Serves 2- 4, depending on your self control!
Salad Supreme™ contains: Grated Romano Cheese Made from Cow’s Milk (Part-Skim Milk, Cheese Culture, Salt, and Enzymes), Salt, Sesame Seed, Poppy Seed, Paprika, Celery Seed, Garlic, Black Pepper, Silicon Dioxide (Added To Make Free Flowing), and Red Pepper.