Preheat oven to 425F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4|
|Calories from Fat: 64 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 414.3mg||14 %|
|Potassium 771.5mg||20 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 38.5g|
|Protein 3.7g||5 %|
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Calories per serving: 256
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