Yield: 16 portions
Eggs - 4
Cornflake crumbs - 3 cups
Chili powder - 6 Tbsp.
Garlic salt - 2 Tbsp.
Potatoes - cut into 1/2-in. wedges 5 1/3 lb.
Lightly beat eggs in shallow bowl. In another bowl, combine crumbs, chili powder and garlic salt.
Dip potato wedges into eggs. Dip into crumb mixture; coat completely.
Arrange potatoes in 1 layer on baking sheets coated with vegetable cooking spray. Bake in 375F oven for 20 minutes. Turn potatoes; bake 10-15 minutes longer, until potatoes are browned and crisp and insides are tender when tested with pick. Serve immediately.
Nutrition per portion: Calories, 240; fat, 2g (8% calories from fat); carbohydrate, 50g; protein, 6g; fiber, 5g; sodium, 691mg.