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Blooming Herb Roasted Red Potato Wedges

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Potato Type: Reds
Cuisine: American
Prep Method: Baked

Dish

AppetizerSide Dish

Prep Time

15 Mins

Cook Time

45 Mins

Serving

Serves 6

Ingredients

  • 8 large red potatoes
  • 4 tablespoons (¼ cup/ 56.7 ml) Olive Oil
  • 1½ teaspoons (7 grams) seasoned salt
  • 1 teaspoon (6 grams) dried basil
  • 1 teaspoon (6 grams) dried oregano
  • 1 teaspoon (6 grams) dried thyme
  • 1 teaspoon (6 grams) dried parsley
  • ½ teaspoon (3 grams) dried rosemary
  • ¼ teaspoon (1 gram) ground pepper

Preparation

  1. Preheat oven to 400 °F.
  2. Wash and dry potatoes. Remove any eyes.
  3. Slice each potato in half, and then each half in thirds so that you get 6 wedges per potato. Place wedges in a large mixing bowl.
  4. Pour olive oil over the potatoes. Toss until wedges are evenly coated. Sprinkle herbs, salt, and pepper over the potato wedges. Toss until evenly coated.
  5. Place the potato wedges on a baking sheet, laying them flat on one cut side.
  6. Bake the wedges at 400 °F. Flip them over after 25 minutes to the other cut side and then continue baking them for an additional 20 minutes.

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Recipe By: Christy Custao

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Nutrition Facts Per Serving

Calories

280

Fat

9g

Sodium

50mg

Vitamin C

24mg

Carbohydrates

46g

Fiber

5g

Protein

5g

Potassium

1783mg

Sugar

4g

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