Recipe: Roasted potatoes

Dietitian's tip: Instead of frying potatoes in shortening, roast them in the oven to save fat and calories. These potato wedges are dusted with rosemary and oven-fried until brown and crispy.

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

Low sodium = no more than 140 mg of sodium per serving

SERVES 4

Ingredients

1 pound large red or white potatoes with skins, cut into wedges 1/4-inch thick
1 tablespoon olive oil
1 teaspoon rosemary or oregano

Directions

Preheat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

Soak the potato wedges in ice water for 5 minutes. Drain the potatoes and rinse thoroughly under cold water. Press between paper towels to dry. Transfer potatoes to a large bowl, pour the olive oil over the potatoes and toss to coat evenly.

Arrange the potatoes in a single layer on the prepared baking sheet. Bake for 15 minutes. Turn the potatoes over and bake another 5 minutes. Sprinkle the herbs over the potatoes. Return the potatoes to the oven and bake until they're brown and crispy, about 5 minutes. Serve immediately.