Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1997

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Credit: BECKY LUIGART-STAYNER

Recipe Summary test

Yield:
6 servings (serving size: 5 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

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

Nutrition Facts

119 calories; calories from fat 18%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.2g; protein 2.9g; carbohydrates 22.1g; fiber 2.4g; iron 1.8mg; sodium 107mg; calcium 20mg.
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