Oven-Roasted Potato Wedges


Classifications: Vegetables

Qty Measure Ingredient


4 (2 pounds) unpeeled baking potatoes

2 tablespoons olive or vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon minced fresh rosemary or 1 teaspoon dried, rosemary, crushed

1/2 teaspoon salt, optional

1/4 teaspoon pepper

Instructions: Cut potatoes lengthwise into wedges; place in a greased 13-in x9-in x2-in baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400* for 45-50 minutes or until tender, turning once.



Background: Note: DIABETIC EXCHANGES: One serving (prepared without salt) equals 1 starch, 1 fat; also, 114 calories, 5 mg sodium, 0 cholesterol, 19 gm carbohydrate, 2 gm protein, 4 gm fat.

Serves: 8

Food Exchanges: