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Suggest a better description1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each. 2. In a large bowl, combine the basil, oregano,oil,salt and pepper. Add the potatoes and toss to combine. 3. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese. 4. Bake for 20-25 minutes of until tender and golden brown. VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow potatoes, both of which have yellow flesh. Substitute 2 t. chopped dried rosemary for the basil and oregano. Serving size: 1 cup. Per serving: 1/2 F, 1/2 Protein, 1 bread. Nutritional values: 185 calories per serving, 7 gm protein, 6 gm fat, 26 gm carbohydrates, 8 mg cholesterol, 391 mg sodium. Source: Weight Watchers Cookbook Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Note: These are GREAT!!!!
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 6 | ||
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Calories: 106 | ||
Calories from Fat: 34 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 9.4mg | 3 % | |
Sodium 167.4mg | 6 % | |
Potassium 371.7mg | 10 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 11.4g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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