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 the satisfying crunch of herb-roasted potato wedges infused with garlic, perfectly complemented by a protein-boosting side of creamy Greek yogurt-chickpea dip and garnished with tender slices of hard‐boiled eggs. A delightful medley that marries rustic flavors with a modern, healthful twist.

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NUTRITION

471kcal
Protein
27.4g
Fat
12g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato

0.75 cup cooked Chickpeas

1 Garlic Clove

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Olive Oil

Salt & Pepper to taste

100g Plain Nonfat Greek Yogurt

2 Hard-Boiled Eggs

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Mince the garlic clove and finely chop the fresh herbs. Add them to the potato wedges along with salt, pepper, and a teaspoon of olive oil. Toss well to coat evenly.

  • 4

    Spread the potato wedges on a baking sheet lined with parchment paper in a single layer. Roast in the oven for about 25-30 minutes, turning halfway through, until the edges are crisp and golden.

  • 5

    While the potatoes are roasting, prepare the dip by blending the cooked chickpeas with the Greek yogurt. Season with a pinch of salt and a little extra minced garlic if desired, blending until smooth.

  • 6

    Peel and slice the hard-boiled eggs for garnish.

  • 7

    Plate the crispy potato wedges alongside a generous serving of the Greek yogurt-chickpea dip. Top with the sliced hard-boiled eggs and a drizzle of any remaining herb mixture.

  • 8

    Serve warm and enjoy the balanced blend of crispy textures and creamy, protein-rich dip.

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 the satisfying crunch of herb-roasted potato wedges infused with garlic, perfectly complemented by a protein-boosting side of creamy Greek yogurt-chickpea dip and garnished with tender slices of hard‐boiled eggs. A delightful medley that marries rustic flavors with a modern, healthful twist.

NUTRITION

471kcal
Protein
27.4g
Fat
12g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato

0.75 cup cooked Chickpeas

1 Garlic Clove

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Olive Oil

Salt & Pepper to taste

100g Plain Nonfat Greek Yogurt

2 Hard-Boiled Eggs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Mince the garlic clove and finely chop the fresh herbs. Add them to the potato wedges along with salt, pepper, and a teaspoon of olive oil. Toss well to coat evenly.

  • 4

    Spread the potato wedges on a baking sheet lined with parchment paper in a single layer. Roast in the oven for about 25-30 minutes, turning halfway through, until the edges are crisp and golden.

  • 5

    While the potatoes are roasting, prepare the dip by blending the cooked chickpeas with the Greek yogurt. Season with a pinch of salt and a little extra minced garlic if desired, blending until smooth.

  • 6

    Peel and slice the hard-boiled eggs for garnish.

  • 7

    Plate the crispy potato wedges alongside a generous serving of the Greek yogurt-chickpea dip. Top with the sliced hard-boiled eggs and a drizzle of any remaining herb mixture.

  • 8

    Serve warm and enjoy the balanced blend of crispy textures and creamy, protein-rich dip.