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Crispy Baked Potatoes

Low Sodium Recipe

Crispy Baked Potatoes cut and baked, then rubbed in oil and seasoned with ground cumin and red pepper.

Potatoes for Crispy Baked Potatoes


2-3/4 pounds potatoes
2 tablespoons plus 2 teaspoons vegetable oil
3/4 teaspoon ground cumin
1/8 teaspooon red pepper
>Chopped chives, optional

Recipe Directions

Preheat oven to 400 degrees.

Lightly coat a 7 x 12 x 1-inch pan with oil. Wash potatoes and cut in half lengthwise. Place cut sides of potatoes on the oiled pan. Rub potatoes in the oil. Turn potatoes over so that cut sides are facing up.

Mix cumin and red pepper and sprinkle over potatoes. Bake at 400 degrees until potatoes are golden brown and tender, about 20 minutes.

Nutrition Information (entire recipe)

Recipe makes 5 servings
Calories: 328; Total Fat: 9.5g (25 percent calories from fat); Cholesterol: 0; Protein: 6.5; Carbohydrates: 56.3; Fiber: 5g; Sugar: 4.7g Sodium: 19mg

Food exchanges: Bread: 3.0, Fat: 1.8

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