Have you ever had steak fries? I know, silly question right? Well I was doing some research on the web and I found out that the standard steak fries (1 regular serving at local Steak House restaurant here in Sacramento) had over 300 calories and a whopping 17 grams of fat! Man that is almost half of your daily value for fat.. That is just ridiculous.
Well I have been accused that most of the recipes I post about are high fat/high calorie so I thought I would post a recipe for low fat version of my Parmesan Potato Sticks. These are baked and not fried and have less than half of the calories and fat of the deep fried version. These fries are perfect as a side dish with your favorite burger or go really well with a good grilled steak. They are also really yummy with Spaghetti, Yum!
First you need a good baking potato. I use a regular Idaho Russet baking potato (the ones that are really huge!) for this dish because they have the perfect amount of starch and usually you can find the baking size at the store. However you can use any type of potato for this recipe that you like.
I also use a low fat parmesan cheese as well so that the calories and fat stay low.
There is also some Panko bread crumbs in this and so far I have not been able to find a low fat version of them in the store but the recipe only uses ½ cup over 6 large potatoes (cut into wedges) so the amount per serving is really not that much. Progresso makes good Panko bread crumbs and the Italian style are the best to use for this recipe.
Here is the complete recipe for Tim’s Potato Wedges;
Serves: 5 Cooking Time: 30 min
1/2 cup Panko bread crumbs
1/2 cup grated reduced fat Parmesan cheese (if you can’t find the low fat version just use the regular)
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper
6 medium baking potatoes (about 2 pounds)
¼ cup plain yogurt + 1 tablespoon chicken stock or water to thin out a bit
Preheat oven to 400 degrees F.
Coat two 9″ x 13″ baking dishes with nonstick cooking spray.
In a small bowl, combine bread crumbs, Parmesan cheese, garlic powder, salt, and pepper; mix well and set aside.
Peel potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips. Dip each strip in yogurt mixture then in the Parmesan mixture, coating completely. Place in a single layer in baking dishes. Pour any remaining melted butter evenly over potatoes.
Bake potatoes 30 to 35 minutes, or until tender, turning them over once or twice during baking (Note I turn these a few times, like 4 or 5 because I want them to cook evenly and not be to brown on one side).