Directions:
- Scrub 4 russet potatoes (8 oz. each) and cut lengthwise into 3/4-inch-thick wedges; pat dry. In a large bowl, mix potatoes with 1 tablespoon olive oil, 1 tablespoon chopped fresh rosemary leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread level in a 10- by 15-inch nonstick baking pan. Bake in a 450° regular or convection oven, turning occasionally with a wide spatula, until potatoes are golden brown and tender when pierced, 35 to 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.43 Kcal (1455 kJ) | ||
| Calories from fat | 127.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 22% | |
|---|---|---|---|
| Sodium | 1195.05mg | 50% | |
| Potassium | 1266.64mg | 27% | |
| Total Carbs | 48.35g | 16% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 6.91g | 14% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 2.4mg | 14% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 141.19 Kcal (591 kJ) | ||
| Calories from fat | 51.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.74g | 22% | |
|---|---|---|---|
| Sodium | 485.64mg | 50% | |
| Potassium | 514.74mg | 27% | |
| Total Carbs | 19.65g | 16% | |
| Sugars | 0.92g | 9% | |
| Dietary Fiber | 2g | 20% | |
| Protein | 2.81g | 14% | |
| Vitamin C | 7.5mg | 31% | |
| Iron | 1mg | 14% | |
| Calcium | 20.1mg | 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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