Skip to Content

Recipe: Roasted potatoes

Serves 4

Medically reviewed on Jun 1, 2018

Dietitian Tip

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.

Ingredients

  • 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

Directions

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)

Calories116
Carbohydrate18 g
Cholesterol0 mg
Fiber2 g
Protein2 g
Sodium20 mg
Monounsaturated Fat2 g
Saturated Fat0.5 g
Total Fat4 g

© 1998-2018 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of use

Hide