By Mayo Clinic Staff

Dietitian's tip:

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

Number of servings

Serves 4
  1. Diabetes meal plan
  2. DASH diet
  3. Low-sodium
  4. Heart-healthy
  5. Weight management
  6. Plant-based
  7. Meatless
  8. Healthy-carb
  9. Gluten-free

Ingredients

  1. 1 pound large red or white potatoes with skins, cut into wedges 1/4-inch thick
  2. 1 tablespoon olive oil
  3. 1 teaspoon rosemary or oregano

Directions

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.

Nutritional analysis per serving

Serving size: About 1 cup

  • Cholesterol 0 mg
  • Calories 116
  • Sodium 18 mg
  • Total fat 4 g
  • Total carbohydrate 18 g
  • Saturated fat 0.5 g
  • Dietary fiber 3 g
  • Trans fat 0 g
  • Total sugars 1 g
  • Monounsaturated fat 2 g
  • Added sugars 0 g
  • Protein 2 g
June 15, 2019

Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/roasted-potatoes/rcp-20049780