- Total: 35 min
- Cook: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 194
- Total Fat
- 7 g
- Saturated Fat
- 0 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 0
- Sodium
- 370 mg
- Total: 35 min
- Cook: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 194
- Total Fat
- 7 g
- Saturated Fat
- 0 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 0
- Sodium
- 370 mg
Ingredients
Directions
- Preheat oven to 425 degrees F. Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee or spice grinder or with a mortar and pestle. Stir together the spices and salt. Cut potatoes lengthwise into 1-inch wedges.
- Toss the wedges with oil and spices in a large roasting pan and roast in middle of the oven for 20 minutes. Turn the wedges over with a spatula and roast until tender and slightly golden (15-20 minutes more).
