Italian Potato Wedges
- Number of Servings: 2
Ingredients
2 large potatoes, unpeeled 4 large ripe tomatoes, peeled and seeded 2/3 cup nsa vegetable broth 2 tablespoons nsa tomato paste 1 small yellow bell pepper, cut into strips 4½ oz white mushrooms, quartered 1 tablespoon chopped fresh basil pepper, to taste
Cut each of the potatoes into 8 equal wedges. Parboil in water for 15 minutes. (cook until not completely done) Drain well and place in a shallow ovenproof dish.
Chop the tomatoes and add to the dish. Mix together the broth and tomato paste, then pour the mixture over the potatoes and tomatoes.
Add the yellow bell peppers strips, quartered mushrooms, and chopped basil. Season with pepper (or other favorite seasonings).
Cook 375º F for 15-20 minutes
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user PKELLY6465.
Chop the tomatoes and add to the dish. Mix together the broth and tomato paste, then pour the mixture over the potatoes and tomatoes.
Add the yellow bell peppers strips, quartered mushrooms, and chopped basil. Season with pepper (or other favorite seasonings).
Cook 375º F for 15-20 minutes
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user PKELLY6465.
Nutritional Info Amount Per Serving
- Calories: 418.0
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 470.7 mg
- Total Carbs: 93.4 g
- Dietary Fiber: 14.5 g
- Protein: 14.2 g
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