Roasted potatoes

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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 116
Total carbohydrate: 18 g
Cholesterol: 0 mg
Dietary fiber: 3 g
Monounsaturated fat: 2 g
Protein: 2 g
Saturated fat: 0.5 g
Serving size: About 1 cup
Sodium: 18 mg
Total fat: 4 g

DASH Eating Plan Servings

Fats and oils: 1
Vegetables: 1

Diabetes Meal Plan Choices

Fats: 1
Starches: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1
Fats: 1