Seasoned with fresh rosemary and herbs, these savory potato wedges bring a pleasantly bold taste to any meal.
—TASTE OF HOME TEST KITCHEN
PREP: 10 MIN. • BAKE: 40 MIN. • MAKES: 4 SERVINGS
1 1/2 pounds Yukon Gold potatoes, cut into wedges
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1. In a large bowl, toss potatoes with oil. Combine the seasonings; sprinkle over potatoes and toss to coat.
2. Arrange in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 40-45 minutes or until tender, stirring once.
PER SERVING 155 cal., 4 g fat (1 g sat. fat), 0 chol., 312 mg sodium, 27 g carb., 3 g fiber, 3 g pro. Diabetic Exchanges: 2 starch, 1/2 fat.