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 |
per 1 serving (150 g)
Amount % Daily Value |
Calories 170 |
Fat 3 g 5 % |
Saturated
0.5 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 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Vegetables | 0 |
Fats | ½ |
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.
Pretty good, crispy and flavourful on the outside and soft inside.
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.