![](https://cdn.statically.io/img/www.allrecipes.com/thmb/xu2yMKyo9qlPvYZIerYCsaG-LZ4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2262668-dc5b310450b54ce1b7a9e038cff52cd6.jpg)
Ingredients
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5 large potatoes, peeled and cut into wedges
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¼ cup vegetable oil
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¼ cup chopped fresh parsley
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh oregano
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1 teaspoon salt
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1 teaspoon black pepper
Directions
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Preheat oven to 450 degrees F (230 degrees C).
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In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
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Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.
Nutrition Facts (per serving)
480 | Calories |
14g | Fat |
82g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 480 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 12% |
Sodium 612mg | 27% |
Total Carbohydrate 82g | 30% |
Dietary Fiber 11g | 38% |
Total Sugars 4g | |
Protein 10g | 19% |
Vitamin C 98mg | 108% |
Calcium 70mg | 5% |
Iron 4mg | 23% |
Potassium 1978mg | 42% |
* 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.