Garlic Potato Wedges Recipe

5 1 1
Garlic Potato Wedges Recipe
Garlic Potato Wedges Recipe photo by Taste of Home
Publisher Photo

Garlic Potato Wedges Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Garlic Potato Wedges in Light & Tasty February/March 2002, p29

Nutritional Facts

1 cup: 299 calories, 9g fat (1g saturated fat), 0 cholesterol, 374mg sodium, 51g carbohydrate (0 sugars, 5g fiber), 5g protein. Diabetic Exchanges: 3 starch, 2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Garlic Potato Wedges in Light & Tasty February/March 2002, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarlic Potato Wedges

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Sunjatared User ID: 5113511 40481
Reviewed May. 20, 2010

"Pretty Yummy"

Loading Image