Once Upon a Chef · by Jennifer Segal★ 5.0 (15)
Crispy Baked Potato Wedges
NUTRITION · PER SERVING55M COOK
CAL 16%·PRO 10%
CARBS 41G51% OF CAL
3G FIBER0G ADDED1G INTRINSIC37G OTHER1G TOTAL SUGAR
FAT 17G46% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-edged potato wedges with fluffy centers, seasoned with rosemary and salt. A quick boil followed by high-heat roasting gives them their signature texture.
sideamerican🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 pounds small russet potatoes, cut into wedges (see note) ()
- 2¾ teaspoons salt, divided, plus more to taste
- 5 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh rosemary (optional)
At a glance
PER SERVING · TIME 55M
CAL 16%·PRO 10%
CARBS 41G51% OF CAL
3G FIBER0G ADDED1G INTRINSIC37G OTHER1G TOTAL SUGAR
FAT 17G46% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1610mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 950mg
- Calcium
- 32mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1610MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.