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Rosemary Potato Wedges

BECKY LUIGART-STAYNER
Yield

6 servings (serving size: 5 wedges)

Ingredients

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

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