Crispy Herb-Roasted Potato Wedges with Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Potato Wedges with Garlic

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Potato Wedges with Garlic

Enjoy a hearty dish featuring golden, crispy roasted potato wedges tossed in olive oil and aromatic herbs, served with a creamy, garlic-infused nonfat Greek yogurt dip and garnished with a perfectly hard-boiled egg for an extra protein punch.

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NUTRITION

498kcal
Protein
33.6g
Fat
19.2g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

1 large Russet Potato (200g)

1 tbsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

2 Garlic Cloves, minced

1 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Chives (chopped)

1 Hard-Boiled Egg

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the potato thoroughly and cut it into thick wedges. Place the wedges in a bowl.

  • 3

    Drizzle olive oil over the potato wedges. Add the minced garlic, chopped rosemary, thyme, salt, and pepper; toss the wedges until evenly coated.

  • 4

    Spread the wedges out on a baking sheet in a single layer. Roast in the oven for 25-30 minutes or until golden and crispy, turning halfway through.

  • 5

    Meanwhile, prepare the dipping sauce by combining nonfat Greek yogurt, lemon juice, chopped chives, a pinch of salt and pepper in a small bowl. Mix well.

  • 6

    Peel and slice the hard-boiled egg, and set aside for garnish.

  • 7

    Once the potato wedges are done, remove them from the oven. Plate the wedges with a side of the garlic yogurt dip and garnish with the sliced egg.

  • 8

    Serve warm and enjoy!

Crispy Herb-Roasted Potato Wedges with Garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Potato Wedges with Garlic

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Potato Wedges with Garlic

Enjoy a hearty dish featuring golden, crispy roasted potato wedges tossed in olive oil and aromatic herbs, served with a creamy, garlic-infused nonfat Greek yogurt dip and garnished with a perfectly hard-boiled egg for an extra protein punch.

NUTRITION

498kcal
Protein
33.6g
Fat
19.2g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

1 large Russet Potato (200g)

1 tbsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

2 Garlic Cloves, minced

1 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Chives (chopped)

1 Hard-Boiled Egg

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash the potato thoroughly and cut it into thick wedges. Place the wedges in a bowl.

  • 3

    Drizzle olive oil over the potato wedges. Add the minced garlic, chopped rosemary, thyme, salt, and pepper; toss the wedges until evenly coated.

  • 4

    Spread the wedges out on a baking sheet in a single layer. Roast in the oven for 25-30 minutes or until golden and crispy, turning halfway through.

  • 5

    Meanwhile, prepare the dipping sauce by combining nonfat Greek yogurt, lemon juice, chopped chives, a pinch of salt and pepper in a small bowl. Mix well.

  • 6

    Peel and slice the hard-boiled egg, and set aside for garnish.

  • 7

    Once the potato wedges are done, remove them from the oven. Plate the wedges with a side of the garlic yogurt dip and garnish with the sliced egg.

  • 8

    Serve warm and enjoy!