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Dietitian's tip: Instead of frying potatoes in shortening, roast them in the oven to save fat and calories. These potato wedges are dusted with rosemary and oven-fried until brown and crispy.
Serves 4
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.
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 | 0.5 g | Calcium | 12 mg |
| Monounsaturated fat | 2.5 g |
