Potato Wedges with Rosemary

2 Reviews
100% would make this recipe again

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

2 potatoes, unpeeled, cut into 4 wedges 400 g
2 tsp Garlic-Infused Oil 10 mL
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. Toss the potatoes with the garlic-infused oil, 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.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (140 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

33 g

11 %

Fibre

3 g

13 %

Sugars

0 g

Net Carbs

30 g

Protein

3 g

Vitamin A

0 %

Vitamin C

36 %

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

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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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

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