Preheat the oven to 400 Degrees.
Wash and pat dry 15-20 small red potatoes. Cut them into quarters, larger ones in eights. Use your judgement depending on how large you want your potato pieces. Remember that larger potato wedges take longer to cook.
Mix all the dry and wet ingredients together in a large bowl and then add all of the cut up potatoes. Make sure you toss well coating all of the potatoes. Put all of the potatoes on a large baking sheet making sure the potatoes are all spread out and drizzle all of the excess sauce over potatoes by using a rubber spatula.
Place in the oven and bake for approx. 1 hour. Check the potatoes after 30 minutes. Remove from the oven so that you can move them around on the baking sheet using a spatula so that they can cook evenly. Place back in oven for the rest of the 30 minutes remaining. Use your judgement as to how crispy you want your potatoes. The 1 hour cooking time is just a guideline depending on your taste and how your oven cooks.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 89 (99%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.3mg||6 %|
|Sodium 54.7mg||2 %|
|Potassium 12.2mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.3g|
|Protein 0.2g||0 %|
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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: 90
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