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Roasted potatoes
Print Products and services 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 Low SodiumHealthy carb
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
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.
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