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

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Peel potatoes; cut each potato lengthwise into 6 wedges. Pat potato wedges dry with paper towels; place in an 11 x 7-inch baking dish. Drizzle oil over potatoes. Sprinkle with salt, pepper, nutmeg, and garlic; toss well. Bake at 450° for 30 minutes or until tender, stirring occasionally.

Nutrition Facts

110 calories; calories from fat 20%; fat 2.4g; saturated fat 0.5g; mono fat 0.7g; poly fat 1.1g; protein 2.4g; carbohydrates 20.5g; fiber 1.8g; iron 0.9mg; sodium 105mg; calcium 9mg.
Advertisement