4 Serves
48 Mins
1 g
13 g
16 g
Preheat your oven to 230°C and lightly coat a 15 x 10 x 1 inch baking pan with cooking spray.
Ingredients, vitamins, and health benefits
Potatoes
Butter
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KoreanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
326 mg / 4,700 mgSodium
335 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Thoroughly scrub the potatoes, then cut them lengthwise into quarters and slice each quarter into two uniform wedges.
Arrange the potato wedges in a single layer on the prepared baking pan.
In a small bowl, whisk together the melted butter or margarine, salt, and ground nutmeg until well combined.
Brush the butter mixture evenly over the arranged potato wedges.
Bake the potatoes in the preheated oven for 20 to 25 minutes, or until they are golden brown and tender when pierced with a fork.
Salt
Nutmeg
Margarine
Vitamin A
1 µg / 900 µgVitamin C
8 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
326 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
1
g34
g11
g
AmericanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g