4 Serves
50 Mins
Preheat your oven to 220°C.
Wash the potatoes and slice them into half-inch thick wedges, cutting each potato in half lengthwise and then into wedges.
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AmericanVitamin K
16 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
21 µg / 400 µgCalcium
62 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
376 mg / 4,700 mgSodium
11 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
In a small bowl, combine the spice blend ingredients until thoroughly mixed.
Lightly coat a baking sheet with cooking spray. Arrange the potato wedges on the sheet in a single layer.
Drizzle the potatoes with olive oil and sprinkle the prepared spice mixture evenly over them, tossing to coat thoroughly.
Roast the potatoes in the oven for 25 minutes, then flip them using tongs and continue roasting for an additional 5 minutes until golden and tender.
13
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Filipino