Roasted Potatoes with Oregano and Cheese
Roasted Potatoes with Oregano and Cheese
  • prep: 15 min
  • cook: 0 hr
  • total: 15 min
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  • servings:
  • Summary

    Roasting olive-oil-bathed potato wedges in a preheated pan results in crisp edges. Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).

    Ingredients

    • 2 pounds medium Yukon Gold potatoes, cut lengthwise into 1/2-inch wedges
    • 3 tablespoons extra-virgin olive oil
    • Coarse salt and ground pepper
    • 1 1/2 ounces Grana Padano or Parmesan, shaved (1/2 cup)
    • 2 tablespoons fresh oregano leaves

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 546 % Daily Value *
    • Total Fat: 11 g 16.45%
    • Saturated Fat: 2 g 7.55%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 48 mg 1.98%
    • Calcium: 87 mg 8.71%
    • Potassium: 1310 mg 37.42%
    • Magnesium: 0 mg 0%
    • Iron: 16 mg 88.64%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 105 g %
    • Dietary Fiber: 18 g 71.64%
    • Sugar: 3 g
    • Protein: 10 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 1.45%
    • Vitamin C 53.03%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch7
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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