The other night, I made up a recipe for a London Broil Marinade. I knew I wanted to do potatoes with it but wasn't quite sure what I wanted to do with potatoes so I broke out my Taste Of Home Cookbook and came across a recipe for Oven-Roasted Potato Wedges.
The recipe called for Baking Potatoes and Rosemary. Neither of which I had so I substituted the baking potatoes for Red Potatoes and the Rosemary for Thyme.
The recipe called for Baking Potatoes and Rosemary. Neither of which I had so I substituted the baking potatoes for Red Potatoes and the Rosemary for Thyme.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.INGREDIENTS
- 4 unpeeled baking potatoes (2 pounds)
- 2 tablespoons olive or vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt, optional
- 1/4 teaspoon pepper
DIRECTIONS
- Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-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.Yield: 8 servings.
NUTRITIONAL FACTS
1 each: 114 calories, 4g fat (0 saturated fat), 0 cholesterol, 5mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
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