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Roasted Potatoes

1 pound large red or white potatoes with skins, cut into wedges 1/4-inch thick
1 tablespoon olive oil
1 teaspoon rosemary or oregano


Preheat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

Soak the potato wedges in ice water for 5 minutes. Drain the potatoes and rinse thoroughly under cold water. Press between paper towels to dry. Transfer potatoes to a large bowl, pour the olive oil over the potatoes and toss to coat evenly.

Arrange the potatoes in a single layer on the prepared baking sheet. Bake for 15 minutes. Turn the potatoes over and bake another 5 minutes. Sprinkle the herbs over the potatoes. Return the potatoes to the oven and bake until they're brown and crispy, about 5 minutes. Serve immediately.

Serves 4
Nutritional Analysis
(per serving)
Calories 116 Cholesterol 0 mg
Protein 2 g Sodium 7 mg
Carbohydrate 18 g Fiber 2 g
Total fat 4 g Potassium 517 mg
Saturated fat 1 g Calcium 12 mg
Monounsaturated fat 2 g