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

Savor a delightful plate of crispy herb-roasted potato wedges, accentuated with aromatic garlic and a medley of fresh rosemary and thyme. Paired with a creamy, tangy nonfat Greek yogurt dip and roasted chickpeas for an added protein boost, this dish balances hearty comfort with nutritious ingredients to fuel your day.

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NUTRITION

577kcal
Protein
35.4g
Fat
9.9g
Carbs
87.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Russet Potatoes (~300g)

1/2 tbsp Olive Oil (~7g)

2 cloves Garlic

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

100g Chickpeas (dry weight, roasted)

200g Nonfat Greek Yogurt

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash and cut the potatoes into wedges. In a bowl, toss the potato wedges with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Arrange the potatoes in a single layer on a baking sheet. Roast for about 25-30 minutes or until the wedges are golden and crispy, flipping halfway through.

  • 4

    Meanwhile, drain and lightly pat the chickpeas dry. Toss them with a pinch of salt, pepper, and a few drops of olive oil, then roast them on a separate baking sheet for about 15-20 minutes until crisp.

  • 5

    For the dipping sauce, combine the nonfat Greek yogurt with lemon juice, a pinch of salt, pepper, and a dash of garlic powder (optional) in a small bowl.

  • 6

    Serve the crispy herb-roasted potato wedges with the crunchy roasted chickpeas and the tangy yogurt dip on the side.

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

Savor a delightful plate of crispy herb-roasted potato wedges, accentuated with aromatic garlic and a medley of fresh rosemary and thyme. Paired with a creamy, tangy nonfat Greek yogurt dip and roasted chickpeas for an added protein boost, this dish balances hearty comfort with nutritious ingredients to fuel your day.

NUTRITION

577kcal
Protein
35.4g
Fat
9.9g
Carbs
87.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Russet Potatoes (~300g)

1/2 tbsp Olive Oil (~7g)

2 cloves Garlic

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

100g Chickpeas (dry weight, roasted)

200g Nonfat Greek Yogurt

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash and cut the potatoes into wedges. In a bowl, toss the potato wedges with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Arrange the potatoes in a single layer on a baking sheet. Roast for about 25-30 minutes or until the wedges are golden and crispy, flipping halfway through.

  • 4

    Meanwhile, drain and lightly pat the chickpeas dry. Toss them with a pinch of salt, pepper, and a few drops of olive oil, then roast them on a separate baking sheet for about 15-20 minutes until crisp.

  • 5

    For the dipping sauce, combine the nonfat Greek yogurt with lemon juice, a pinch of salt, pepper, and a dash of garlic powder (optional) in a small bowl.

  • 6

    Serve the crispy herb-roasted potato wedges with the crunchy roasted chickpeas and the tangy yogurt dip on the side.