Rosemary Potato Wedges

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Rosemary Potato WedgesRecipe
BECKY LUIGART-STAYNER

6 servings (serving size: 5 wedges)

Ingredients

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5 red potatoes (about 1 3/4 pounds)
1 tablespoon olive oil
1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Preheat oven to 450°.

Cut each potato lengthwise into 6 wedges. Pat dry with paper towels; place in an 11 x 7-inch baking dish. Drizzle with oil. Sprinkle with rosemary and remaining ingredients; toss well.

Bake at 450° for 30 minutes or until tender, stirring occasionally.

Created date

November 1997

Nutritional Information

Calories 119
Caloriesfromfat 18 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 2.9 g
Carbohydrate 22.1 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 107 mg
Calcium 20 mg