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 satisfying dish of crispy herb-roasted potato wedges drizzled with olive oil and infused with garlic, finished with a zesty Greek yogurt dip and a sprinkle of Parmesan. This dish strikes a perfect balance between comforting carbs and a protein boost, making it ideal for breakfast, lunch, or dinner.

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NUTRITION

558kcal
Protein
35.8g
Fat
22.2g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

250g Baby Potatoes

1 tablespoon Olive Oil

3 cloves Garlic

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Salt and Pepper to taste

200g Plain Non-Fat Greek Yogurt

1/4 cup Grated Parmesan Cheese

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PREPARATION

  • 1

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

  • 2

    Wash the baby potatoes thoroughly and cut them into wedges.

  • 3

    In a large bowl, toss the potato wedges with olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.

  • 4

    Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper.

  • 5

    Roast the potatoes in the preheated oven for 25-30 minutes, turning halfway through, until they are golden and crispy.

  • 6

    While the potatoes are roasting, prepare the dipping sauce by mixing the plain non-fat Greek yogurt with a pinch of salt and pepper.

  • 7

    Once the potatoes are done, remove them from the oven and immediately sprinkle with grated Parmesan cheese so it slightly melts.

  • 8

    Serve the crispy herb-roasted potato wedges with a side of Greek yogurt dip, and enjoy your balanced meal.

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 satisfying dish of crispy herb-roasted potato wedges drizzled with olive oil and infused with garlic, finished with a zesty Greek yogurt dip and a sprinkle of Parmesan. This dish strikes a perfect balance between comforting carbs and a protein boost, making it ideal for breakfast, lunch, or dinner.

NUTRITION

558kcal
Protein
35.8g
Fat
22.2g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

250g Baby Potatoes

1 tablespoon Olive Oil

3 cloves Garlic

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Salt and Pepper to taste

200g Plain Non-Fat Greek Yogurt

1/4 cup Grated Parmesan Cheese

PREPARATION

  • 1

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

  • 2

    Wash the baby potatoes thoroughly and cut them into wedges.

  • 3

    In a large bowl, toss the potato wedges with olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.

  • 4

    Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper.

  • 5

    Roast the potatoes in the preheated oven for 25-30 minutes, turning halfway through, until they are golden and crispy.

  • 6

    While the potatoes are roasting, prepare the dipping sauce by mixing the plain non-fat Greek yogurt with a pinch of salt and pepper.

  • 7

    Once the potatoes are done, remove them from the oven and immediately sprinkle with grated Parmesan cheese so it slightly melts.

  • 8

    Serve the crispy herb-roasted potato wedges with a side of Greek yogurt dip, and enjoy your balanced meal.