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Garlic Potato Wedges

 Garlic Potato Wedges
Looking for a change from run-of-the-mill potatoes? Try these tender wedges that are generously seasoned with garlic, rosemary and other flavorful ingredients. They complement any meal. —Amy Werner of Grand Ledge, Michigan
8 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 4 pounds small red potatoes, cut into wedges
  • 1/3 cup olive oil, divided
  • 16 unpeeled garlic cloves
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1/3 cup white vinegar
  • 4 teaspoons Dijon mustard
  • 3 teaspoons sugar
  • 1/4 teaspoon pepper
  • 1/3 cup chopped green onions

Directions

  • In a large bowl, combine the potatoes, 1 tablespoon of oil, garlic,
  • rosemary and salt. Pour into two 15-in. x 10-in. x 1-in. baking pans
  • coated with cooking spray. Bake, uncovered, at 450° for 25-30
  • minutes or until potatoes are tender, stirring every 10 minutes.
  • In a small bowl, combine the vinegar, mustard, sugar, pepper and
  • remaining oil until smooth. Squeeze roasted garlic into vinegar
  • mixture (discard skins). Pour over potatoes and toss to coat.
  • Sprinkle with onions. Yield: 8 servings.
Nutritional Facts: One serving (1 cup) equals 299 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 374 mg sodium,

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Garlic Potato Wedges (continued)

Nutritional Facts: 51 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 3 starch, 2 fat.