Greek-style Potato Wedge Recipe
Servings: 32
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Ingredients
- 10 lbs potato wedges
- 2 Tbsp minced garlic
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup lemon pepper
- 1/4 cup salt
- 1/4 cup oregano
- 1 cup vegelene spray
- 1/4 cup fresh minced parsley
Directions
- Mix together all of the herbs, spices, lemon juice, and oil.
- Lay out potato wedges on parchment paper sprayed with vegelene.
- Spray potatoes with vegelene and roast in 375 F oven until 1/2 done - about 15 minutes.
- Remove potatoes from oven and spread the seasoned lemon-oil mix evenly over potatoes.
- Return to oven to finish baking; they should be crisp and brown.
- Pan up for service and garnish with fresh chopped parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 32 servings | |
| Calories 101 | |
| Calories from Fat 16 | 16% |
| Total Fat 1.85g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 891mg | 37% |
| Potassium 471mg | 13% |
| Total Carbs 19.68g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.9g | 1% |
| Protein 2.33g | 4% |
