Try this Roasted Potato Wedges recipe, or contribute your own.
Suggest a better descriptionScrub 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 | ||
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Calories: 90 | ||
Calories from Fat: 6 (7%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 90
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