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Roasted potatoes

June 15, 2019

Recipe

Craving french fries? Try this healthier alternative. These potato wedges are roasted, not fried, and seasoned with herbs.

Serves 4

Roasting replaces frying to reduce fat and calories. Herbs replace salt as the flavoring.

Heat 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.

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 with herbs. Return the potatoes to the oven and bake until they're brown and crispy, about 5 minutes. Serve immediately.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

1 Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables 1 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1 Carbohydrates 1 Fats Fruits Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 116 Calories 18 g Total carbohydrate 0 mg Cholesterol 3 g Dietary fiber 2 g Monounsaturated fat Potassium 2 g Protein 0.5 g Saturated fat About 1 cup Serving size 18 mg Sodium 4 g Total fat