Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
3 lg Russet potatoes, cut into
-lengthwise wedges
2 tb Olive oil
Coarsely ground pepper to
-taste
Seasoning salt or salt
-substitute to taste
Garlic powder to taste
1 ds Cayenne pepper
1 ds Oregano

Gordon Menzies of San Francisco maintains that this recipe will be in
a cookbook he plans to publish soon.

Place potatoes in a plastic bag such as those used in gro- cery
produce sections.

Add remaining ingredients; twist top of bag to create a balloon like
compartment.

Gently twist and massage potatoes in bag so oil and season- ing are
spread throughout potatoes.

Dump potatoes onto cookie sheets in a single layer, cut side down;
use two cookie sheets if needed.

Bake in a 375 degree F. oven, turning at least twice, until potatoes
are lightly browned, about 30 to 40 minutes.

Serve immediately.

PER SERVING: (4 servings): 260 calories, 5 g protein, 46 g
carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 75 mg
sodium, 5 g fiber.

Karola Saekel writing in the San Francisco Chronicle, 3/4/92.

Posted by Stephen Ceideburg

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