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Roasted Potatoes |
Ingredients 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 Directions: 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 |