Craving French fries but want something with a little more flair? These battered and oven-baked potato wedges taste darn close to the restaurant version but contain 70 percent less fat and 40 percent fewer calories.
Heat the oven to 450°. Coat a baking sheet with a tablespoon of canola oil.
With a fork or whisk, mix the flour, garlic powder, salt, pepper, celery salt and seasoning salt in a shallow dish and set aside. Add the beaten eggs in a small bowl.
Cut the potatoes into 1/2-inch-thick wedges. Dip each wedge into the beaten eggs, then the flour mixture, making sure it is wellcoated. Place the coated wedges on the prepared baking sheet and let them sit 10 to 15 minutes.
Coat the tops of the potato wedges generously with canola cooking spray. Bake in the center of the oven until golden brown (15 to 18 minutes), flipping after 10 minutes. Serves 5.