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.
- 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
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
- Total carbohydrate 18 g
- Dietary fiber 2 g
- Sodium 20 mg
- Saturated fat 0.5 g
- Total fat 4 g
- Trans fat 0 g
- Cholesterol 0 mg
- Protein 2 g
- Monounsaturated fat 2 g
- Calories 116
- Sugars 0 g
By Mayo Clinic Staff