Directions:
- Cut each potato lengthwise into 8 wedges.
- Place in large bowl of ice water.
- Cover and chill 45 minutes.
- Preheat oven to 475 F.
- Drain potatoes, then pat dry with paper towels.
- Place wedges in 9 square baking dish.
- In small bowl, combine butter, garlic, pepper,& salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) Bake 40-45 minutes, spooning butter over potatoes& turning occasionally until potatoes are browned& fork tener.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.73 Kcal (1326 kJ) | ||
| Calories from fat | 206.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23g | 35% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 113.54mg | 5% | |
| Potassium | 449.84mg | 10% | |
| Total Carbs | 26.34g | 9% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 1.3mg | 7% | |
| Calcium | 47.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 198.74 Kcal (832 kJ) | ||
| Calories from fat | 129.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.43g | 35% | |
|---|---|---|---|
| Cholesterol | 38.28mg | 20% | |
| Sodium | 71.24mg | 5% | |
| Potassium | 282.26mg | 10% | |
| Total Carbs | 16.53g | 9% | |
| Sugars | 3.27g | 21% | |
| Dietary Fiber | 2.48g | 16% | |
| Protein | 1.85g | 6% | |
| Vitamin C | 1.8mg | 5% | |
| Vitamin A | 1mg | 53% | |
| Iron | 0.8mg | 7% | |
| Calcium | 30mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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