Herbed Potato Wedges

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 21%
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.8g
  • Carbohydrate: 43.2g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 2.7mg
  • Sodium: 162mg
  • Calcium: 24mg


  • 2 (12-ounce) baking potatoes, each cut into 8 wedges
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon pepper
  • Minced fresh parsley (optional)


  1. Preheat oven to 400°.
  2. Place potato wedges in a jelly-roll pan. Drizzle with oil; toss well. Combine salt and next 5 ingredients (salt through pepper); sprinkle over potatoes Bake at 400° for 50 minutes or until tender, turning once. Sprinkle with parsley, if desired.
  3. Note: For skinnier, crispier fries, cut each potato into 16 wedges. Bake at 400° for 50 minutes, turning once.
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