Scrub potatoes; cut each lengthwise into 6 wedges. Place in bowl. Cover with cold water. Let stand 30 min. Drain. Pat wedges dry with paper towels. Toss wedges with olive oil. Place skin side down on a baking sheet coated with cooking spray. Combine salt, dried rosemary & pepper. Sprinkle mixture evenly over wedges. Bake at 400 for about 1 hour OR until wedges are tender & browned.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.4mg||0 %|
|Potassium 445.7mg||12 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 17.9g|
|Protein 2.3g||3 %|
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Calories per serving: 90
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