Roasted Russet Wedges with Balsamic Vinegar and Rosemary

Roasted Russet Wedges with Balsamic Vinegar and Rosemary
7 Ingredients
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1 tablespoon salt
  • 2 teaspoons chopped fresh rosemary
  • Freshly ground black pepper
  • 3 large russet potatoes, scrubbed clean and cut into thick wedges
  • 1/2 cup grated Parmesan
Nutrition
239
12% daily value
8 servings
                                       
                                            low-​sugar, vegetarian, gluten-​free
     

Fat

24% 15

Saturated

15% 3

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

7% 21

Carbs (net)

- 18

Fiber

9% 2

Sugars

- 3

Sugars, added

- 0

Protein

9% 5

Cholesterol

2% 5

Sodium

13% 318

Calcium

10% 103

Magnesium

7% 29

Potassium

10% 452

Iron

6% 1

Zinc

5% 1

Phosphorus

16% 110

Vitamin A

2% 15

Vitamin C

22% 20

Thiamin (B1)

7% 0

Riboflavin (B2)

4% 0

Niacin (B3)

7% 1

Vitamin B6

23% 0

Folate equivalent (total)

4% 17

Folate (food)

- 17

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

9% 1

Vitamin E

13% 2

Vitamin K

9% 11

Sugar alcohols

- 0

Water

- 94
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