Roasted potatoes
Updated: 2019-06-15
Craving french fries? Try this healthier alternative. These potato wedges are roasted, not fried, and seasoned with herbs.
Serves 4
- 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
Heat 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.
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 with herbs. Return the potatoes to the oven and bake until they're brown and crispy, about 5 minutes. Serve immediately.
Nutritional analysis per serving
Calories: 116
Total carbohydrate: 18 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 2 g
Saturated fat:
Serving size: About 1 cup
Sodium:
Total fat: 4 g