- 3 (8-ounce) baking potatoes
- 1 tablespoon minced fresh rosemary
- 1 tablespoon canola oil
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- calories 168
- fat 3.7 g
- satfat 0.3 g
- sodium 156 mg
How to Make It
Place a baking sheet in oven. Preheat oven to 450°. Cut each potato lengthwise into 8 wedges. Combine potatoes, rosemary, canola oil, pepper, and salt in a large bowl; toss to coat. Place potatoes on preheated pan. Bake at 450° for 30 minutes, stirring after 15 minutes.
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