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Prep 5min
Total60min
Servings10
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Ingredients
6
tablespoons olive oil
2
tablespoons mustard seed
2
tablespoons chopped fresh rosemary leaves
2
tablespoons malt vinegar sea salt
8
baking potatoes (about 5 lb), cut lengthwise into wedges
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Steps
1
Heat oven to 450°F. Line 2 large cookie sheets with foil; spray foil with cooking spray.
2
In large bowl, stir together oil, mustard seed, rosemary and 1 tablespoon of the salt. Add potato wedges; toss to coat. Spread potatoes in single layer on cookie sheets.
3
Bake 45 minutes, turning once, until potatoes are golden brown and tender. Sprinkle with remaining 1 tablespoon salt.
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Nutrition Facts
Serving Size:1 Serving
Calories
260
Total Fat
9g
0%
Saturated Fat
1g
0%
Sodium
940mg
0%
Total Carbohydrate
41g
0%
Dietary Fiber
3g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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