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Potato Wedges

by Hannah Williams featured in Veggie Wedges 4 Ways

Ingredients

for 3 servings

  • 3 large russet potatoes
  • ⅓ cup
    olive oil (80 mL)
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 1 tablespoon
    garlic powder
  • 1 tablespoon
    dried oregano
  • 1 tablespoon
    paprika
  • ½ cup
    vegetarian parmesan cheese (55 g)
    Calories 361
    Fat 27g
    Carbs 21g
    Fiber 3g
    Sugar 1g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 400°F (200°C).
  2. Thoroughly wash potatoes, cut in half, and slice into wedges.
  3. Toss wedges in olive oil and seasonings.
  4. Place on a baking sheet, skin side down.
  5. Bake 40-50 minutes.
  6. Enjoy!
 

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