Potato Wedges with Rosemary and Garlic

97 Reviews
97% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 5 min Cooking : 20 min
170 calories/serving

Ingredients

2 potatoes, unpeeled, cut into 4 wedges 400 g
2 tsp olive oil 10 mL
1 clove garlic, minced
1 sprig rosemary, fresh, finely chopped 5 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Method

  1. Cut each potato into 4 wedges, blanch them in a pot of salted boiling water for about 5 min, then drain well.
  2. Chop the rosemary leaves and mince the garlic. Toss the potatoes with the olive oil, garlic, rosemary, and freshly ground pepper. Arrange the potatoes on an outdoor grill rack or alternatively an oven broiler pan.

  3. Cook the potatoes on a hot grill (or in the oven) for about 15 min, turning occasionally, until crisp and golden brown. Season with salt then serve.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

170

Fat

3 g

5 %

Saturated 0.5 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

34 g

11 %

Fibre

3 g

14 %

Sugars

0 g

Net Carbs

31 g

Protein

3 g

Vitamin A

0 %

Vitamin C

37 %

Calcium

1 %

Iron

5 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Potassium, Vitamin B6
Good source of  :
Copper, Vitamin C
Source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 0
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

97 Reviews (92 with rating only) 97% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

After par-boiling, I placed wedges in disposable foil pan and spread the oil, rosemary, garlic mixture on the potatoes. It was easier than trying to toss the potatoes in the mixture. 15 minutes on the hottest side of our grill nicely browned them. Easy dish, would definitely make again. Served with salmon and asparagus. I had fresh rosemary left from an earlier recipe that I had frozen. Used it very successfully directly from the freezer for this recipe.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Pretty good, crispy and flavourful on the outside and soft inside.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Delicious! I made these with dried rosemary instead of fresh. My only criticism is that they took much longer to cook than the recipe indicated (about 30 minutes in the oven). In the end, though, it was worth it. Crispy and golden.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.