Ingredients
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2 large russet potatoes, each cut into 8 thick steak fry-size wedges
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1 tablespoon chopped fresh thyme
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1 pinch cayenne pepper
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salt and ground black pepper to taste
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2 tablespoons duck fat, melted, or more to taste
Directions
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Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
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Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
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Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
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Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.
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Nutrition Facts (per serving)
203 | Calories |
7g | Fat |
34g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 203 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 2g | 11% |
Cholesterol 6mg | 2% |
Sodium 9mg | 0% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 3g | 9% |
Total Sugars 1g | |
Protein 4g | 8% |
Vitamin C 12mg | 13% |
Calcium 27mg | 2% |
Iron 2mg | 9% |
Potassium 774mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.