Potato wedges from Cooking Italian with Joe
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- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1/3 cup olive oil
- 1 tsp thyme
- 1 handful fresh parsley
- 4 large russet potatoes, cut into wedges
- 2 cloves garlic, grated
- 1/4 cup parmegano
- 1 tsp himayella salt
- 1 tbls rosemary
- 3 tbls butter, melted
- Carbohydrate 0.15985 g
- Cholesterol 0 mg
- Fat 18.0185570229354 g
- Fiber 0.0925 g
- Protein 0.022775 g
- Saturated Fat 2.49226251772692 g
- Serving Size 1 1 Serving (28g)
- Sodium 0.497499640458709 mg
- Sugar 0.06735 g
- Trans Fat 0.495039513181091 g
- Calories 160 calories
Mix all ingredients together. Coat potatoes with mixture. Place on baking sheet lined with parchment paper. Bake at 475 or 500 degrees for 30 minutes turning halfway thru.
