• 8servings
  • 40minutes
  • 299calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pounds small red potatoes, cut into wedges

  2. 1/3 cup olive oil, divided

  3. 16 unpeeled garlic cloves

  4. 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

  5. 1 teaspoon salt

  6. 1/3 cup white vinegar

  7. 4 teaspoons Dijon mustard

  8. 3 teaspoons sugar

  9. 1/4 teaspoon pepper

  10. 1/3 cup chopped green onions

Instructions Jump to Ingredients ↑

  1. Garlic Potato Wedges Recipe photo by Taste of Home In a large bowl, combine the potatoes, 1 tablespoon of oil, garlic, rosemary and salt. Pour into two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until potatoes are tender, stirring every 10 minutes.

  2. In a small bowl, combine the vinegar, mustard, sugar, pepper and remaining oil until smooth. Squeeze roasted garlic into vinegar mixture (discard skins). Pour over potatoes and toss to coat. Sprinkle with onions. Yield: 8 servings.


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