Spicy Roasted Potato Wedges

Serve with flank steak, pork tenderloin, or roasted chicken.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 20%
  • Fat: 3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.6g
  • Carbohydrate: 24.4g
  • Fiber: 2.8g
  • Cholesterol: 1.5mg
  • Iron: 1.3mg
  • Sodium: 330mg
  • Calcium: 38mg

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/8 teaspoon crushed red pepper
  • 4 red potatoes, each cut into 8 wedges (about 2 pounds)
  • Cooking spray
  • 2 tablespoons grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 450°.
  2. Combine first 6 ingredients in a large bowl; toss well. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until golden. Sprinkle potatoes with Parmesan cheese, and bake an additional 2 minutes or until cheese melts.
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