I was at a restaurant while on the road for an appearance when I glanced at a menu and saw “Old Bay Potato Wedges.” Though the idea seemed perfect, I knew they’d be fried. So instead of ordering them, I immediately texted Stephanie, my Test Kitchen Goddess, and told her we needed to make them. Within days, we created our version, which makes me way happier and more satisfied than any fried version ever could.

　　

Ingredients

makes 2 servings

　　2 medium baking potatoes (about 8 ounces each), scrubbed and towel-dried

　　1 teaspoon extra virgin olive oil

　　3/4 teaspoon 30% less sodium Old Bay seasoning

　　Sea salt, to taste

　　

Step 1

Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

　　

Step 2

Cut the potatoes in half lengthwise. Cut each half into 4 wedges, creating 16 wedges total. In a small glass or plastic mixing bowl, toss the wedges with the olive oil and Old Bay. Place them on the baking sheet in a single layer, not touching. Bake them 20 minutes, and then flip them and bake them an additional 10 to 15 minutes, or until they are tender on the inside and golden brown on the outside. Season with salt. Serve immediately.

　　

nutrition information

Step 3

Each serving has:

　　

Step 4

Calories: 196

　　

Step 5

Protein: 5g

　　

Step 6

Carbohydrates: 40g

　　

Step 7

Fat: 3g

　　

Step 8

Trace Saturated Fat

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Fiber: 5g

　　

Step 11

Sodium: 156mg

　　Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.