Preheat oven to 425F. Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.
Spoon potato wedges onto a serving plate and garnish with fresh rosemary.
This recipe was made with sweet potatoes for a nutrient and color boost, but you can substitute regular baking potatoes if you prefer. You may also substitute sea salt or Kosher salt instead of regular table salt if you prefer.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 180.3mg||6 %|
|Potassium 216.2mg||6 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 10.9g|
|Protein 1g||1 %|
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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: 58
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