Rosemary Potato Wedges

BECKY LUIGART-STAYNER

Yield: 6 servings (serving size: 5 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 18%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.9g
  • Carbohydrate: 22.1g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 107mg
  • Calcium: 20mg

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

Preparation

  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.
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