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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (257g) Recipe makes 6 servings |
||
| Calories 259 | ||
| Calories from Fat 84 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.4g | 14% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 209mg | 8% | |
| Potassium 1128mg | 32% | |
| Total Carbohydrate 39.8g | 13% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 2.5g | ||
| Protein 4.8g | 9% | |
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Ingredients
- 4-5 large red potatoes, unpeeled
- 2 cloves garlic, pressed
- 1/4 cup olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
1
Preheat oven to 450 degrees.2
Cut potatoes into 1 inch wedges and place in a 9x13 inch baking pan.3
Add remaining ingredients and toss to coat.4
Bake uncovered for 40 to 45 minutes or until golden brown and fork tender, stirring after 20 minutes.
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Featured Reviews for This Recipe
From: Mardoll10
On Jun 27, 2008
I'm not a big potato person, but I love these! Just the right combination of herbs. I cooked them until they were a little crispy.....YUM!
From: HoserLauren
On Nov 30, 2006
Great, but most importantly, easy to make!! I used 6 potatoes with the same amount of other ingredients and they turned out yummy! Thanks for sharing.
From: Kate57
On Sep 30, 2006
I made these earlier in the day to be reheated for our lunch. When my son and his friends returned from duck hunting about mid-morning, while I was in the garden, they nearly finished off the potatoes for a snack! (They picked these over the pan of brownies) Because these are quick to prepare, I did make a second pan for our lunch. Thank-you for sharing this very tasty recipe!
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