Herb-Roasted Idaho Potato Fries
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 101.0
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 296.2 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.0 g
- Protein: 1.9 g
View full nutritional breakdown of Herb-Roasted Idaho Potato Fries calories by ingredient
Introduction
Nothing satisfies like potatoes, especially these crunchy, browned, herb-crusted potato wedges. They're great with ketchup, fat-free sour cream, or all by themselves! Nothing satisfies like potatoes, especially these crunchy, browned, herb-crusted potato wedges. They're great with ketchup, fat-free sour cream, or all by themselves!Number of Servings: 4
Ingredients
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1 pound small baking potatoes
2 tsp extra-virgin olive oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp salt
1/8 tsp freshly ground black pepper
Directions
Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray.
Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet.
In a cup, mix the oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet.
Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user TABBYKAT75.
Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet.
In a cup, mix the oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet.
Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user TABBYKAT75.
Member Ratings For This Recipe
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