Boston Chicken Dill Potato Wedges
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes, Spinach | 1 | Servings | ||
INGREDIENTS
| 1 | Whole new potato, unpeeled | |
| cooked | ||
| Pam | ||
| Garlic salt | ||
| Dry dill weed |
INSTRUCTIONS
Cut potato into lengthwise wedge and spray the cut sides in Pam. Dust in garlic salt and a little dry dill weed and keep warm in Pam-sprayed baking dish, placed inside a slighly larger baking pan (metal, not glass) that contains about an inch of water. Keep warm in 300~ oven up to an hour. Use 1 potato per serving. Do not freeze. Source: Gloria Pitzer's Secret Recipe Newsletter. Posted to EAT-L Digest 25 Sep 96 Date: Thu, 26 Sep 1996 18:17:16 -0400 From: Simps <c.simpson@WORLDNET.ATT.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 568
Calories From Fat: 111
Total Fat: 12.3g
Cholesterol: 292.4mg
Sodium: 254.6mg
Potassium: 880.6mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 106.7g