Servings: 4
INGREDIENTS
- 4 medium Idaho potatoes (about 2 pounds)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1-2 tablespoons olive oil
- Ground black pepper
DIRECTIONS
Preheat the oven to 450 F. Coat a nonstick baking sheet with cooking spray. Set aside. Fill a large 2- to 4-quart pot with water and bring to a boil.
Scrub the potatoes well (do not peel). Cut the potatoes into 1/2”-thick wedges. Boil in the water for 7 minutes. Drain the potatoes and rinse under very cold water to stop the cooking process.
Arrange the potatoes in a single layer on the baking sheet. Sprinkle with the oregano, basil, rosemary, and oil. Coat them with the cooking spray.
Bake for 45 to 55 minutes, turning the potato wedges every 15 minutes, or until evenly browned on all sides. Add the pepper to taste. Serve immediately or let cool.
NUTRITIONAL INFORMATION
Per serving
201 calories5 g protein38 g carbohydrates4 g total fat1 g saturated fat0 mg cholesterol4 g dietary fiber17 mg sodium