Directions:
- Pre-heat the oven to 220*C/425*F.
- Combine melted butter, catsup, mustard and seasonings.
- Scrub potatoes and dry well.
- Cut each into 4 wedges.
- Slash each wedge crosswise at 1/4 inch intervals, but don’t cut all the way through the skin.
- Place on a foil lined baking sheet, skin side down.
- Brush with 1/3 of the butter mixture.
- Bake 35 to 40 minutes or until the potatoes are fork tender, with crispy brown edges basting periodically with the remaining butter mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.95 Kcal (649 kJ) | ||
| Calories from fat | 69.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.73g | 12% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 245.91mg | 10% | |
| Potassium | 332.65mg | 7% | |
| Total Carbs | 20.14g | 7% | |
| Sugars | 5.7g | 23% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 2g | 4% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 1mg | 32% | |
| Iron | 0.9mg | 5% | |
| Calcium | 31.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 144.13 Kcal (603 kJ) | ||
| Calories from fat | 64.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 12% | |
|---|---|---|---|
| Cholesterol | 18.93mg | 7% | |
| Sodium | 228.75mg | 10% | |
| Potassium | 309.43mg | 7% | |
| Total Carbs | 18.73g | 7% | |
| Sugars | 5.3g | 23% | |
| Dietary Fiber | 2.53g | 11% | |
| Protein | 1.86g | 4% | |
| Vitamin C | 2mg | 4% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 0.9mg | 5% | |
| Calcium | 29.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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