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Preheat oven to 425 degrees. Lightly oil metal baking sheet, or cover with parchment paper. Toss potatoes in all ingredients until coated, if seeds don't stick, drizzle with a bit more oil.
Spread potatoes on baking sheet in an even layer (the more room between the wedges the better) and bake for 20-25 minutes, flipping once halfway through, until potatoes are golden brown and crispy. Serve immediately with condiments of choice.
This recipe has the following nutrient totals:
Protein 7.55 g
Carbohydrates 47.1 g
Iron 0.24 mg
Fiber 5.09 g
Calcium 3.25 mg
(plus many more nutrients)
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