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Rosemary Baked Potato Wedges
- 1/4 cup olive oil
- 1/4 cup butter, melted
- 10 pounds Yukon Gold potatoes, scrubbed and cut into wedges
- 1 1/2 cups flour
- 1 1/2 cups bread crumbs
- 1/4 cup chopped fresh rosemary
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons salt
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|Serving Size 1/30 of a recipe|
|Amount Per Serving|
|Total Fat 3.9g|
|Saturated Fat 1.3g|
|Total Carbohydrate 36.7g|
|Dietary Fiber 2.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|