Roasted Potato Wedges
<p>This recipe originally accompanied <epi:recipeLink id"100941">Roasted Pousins with Cumin and Lemon</epi:recipeLink>.</p>
<p>You can roast these potatoes along with the poussins. Simply put them into the upper third of the oven about 10 minutes before the birds go in. Then move the potatoes to the lower third of the oven so that the birds can fit in the upper third, and roast them about 45 minutes more.</p>
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
Potato
Side
Roast
Christmas
Thanksgiving
Vegetarian
Kid-Friendly
Wheat/Gluten-Free
Father's Day
Winter
Christmas Eve
Gourmet
Sugar Conscious
Vegan
Pescatarian
Dairy Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
Small Plates
- 1 tablespoon vegetable oil
- 1/2 teaspoon coarse salt
- 2 medium boiling potatoes (about 3/4 pound)
- Carbohydrate 22 g(7%)
- Fat 7 g(11%)
- Fiber 3 g(11%)
- Protein 3 g(5%)
- Saturated Fat 0 g(2%)
- Sodium 412 mg(17%)
- Calories 160
Preparation Preheat oven to 425°F. Peel potatoes and cut into 1/2-inch-thick wedges. In a small roasting pan toss potatoes with oil and salt and roast in oven until golden and crisp, about 45 minutes.
Preparation Preheat oven to 425°F. Peel potatoes and cut into 1/2-inch-thick wedges. In a small roasting pan toss potatoes with oil and salt and roast in oven until golden and crisp, about 45 minutes.
