No need to toss baked potatoes with fatty oil--you can add flavor by basting them with chicken broth as they bake. Season them with chile powder and crushed oregano, and they'll have enough zip to skip slathering them with butter.
Place the potatoes in a baking pan and pour broth and lemon juice around them for easy basting. In an hour you'll have great-tasting potatoes to accompany chicken or grilled meat.
And they're as good or better the next day. Just cover the leftovers and reheat them.
Baked California Chile Potatoes
Active Work Time: 10 minutes * Total Preparation Time: 1 hour 10 minutes
Nonstick cooking spray
3 baking potatoes, each cut in 6 lengthwise wedges
2 cloves garlic, chopped
1 1/2 cups chicken broth
Juice of 1/2 lemon
2 teaspoons California chile powder
2 teaspoons Mexican oregano, crushed
Heat the oven to 375 degrees. Spray a 13x9-inch baking pan with nonstick spray.
Place the potatoes in a single layer in the pan and lightly spray them with the cooking spray. Season the potatoes with salt and pepper to taste. Sprinkle the potatoes with garlic and toss them together. Pour the broth and lemon juice around the potatoes in the pan. Sprinkle the chile powder and oregano on top.
Bake the potatoes until they're tender and lightly browned, about 1 hour. Baste the potatoes with chicken broth several times during baking.
6 servings. Each serving: 113 calories; 254 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 24 grams carbohydrates; 4 grams protein; 2.12 grams fiber.