![](https://cdn.statically.io/img/www.allrecipes.com/thmb/MtWkewPXvKPFp4iPmit8c15Fnxk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8849504-b9074c1db74945c485265e287290301f.jpg)
Ingredients
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter, melted
-
3 cloves garlic, finely chopped
-
½ teaspoon salt
-
¼ teaspoon freshly ground black pepper
-
3 large russet baking potatoes
-
2 tablespoons lemon zest
-
2 tablespoons chopped fresh parsley
Directions
-
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside.
-
Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet.
-
Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes.
-
Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.
Nutrition Facts (per serving)
223 | Calories |
13g | Fat |
26g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 223 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 5g | 23% |
Cholesterol 15mg | 5% |
Sodium 302mg | 13% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 4g | 13% |
Total Sugars 1g | |
Protein 3g | 6% |
Vitamin C 34mg | 38% |
Calcium 30mg | 2% |
Iron 1mg | 7% |
Potassium 609mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.