Barbecued Garlic Potato Wedges
With rosemary, thyme and olive oil, these potato wedges are just perfect.
3 <span class="measurestring" title="potato large (3" to 4-1/4" dia)">large</span> potatoes
4 tbsps olive oil
2 tbsps light margarine
2 cloves garlic, chopped
1 tbsp rosemary, chopped
1 tbsp parsley, chopped
3 tsps thyme, chopped
1 dash salt
1 dash pepper
Bring a large pan of water to a boil, add the potatoes, and parboil them for 10 minutes. Drain the potatoes, rinse under cold water, and drain again thoroughly.
Transfer the potatoes to a chopping board. When the potatoes are cold enough to handle, cut into thick wedges, but do not remove the skins.
Heat the oil and butter in a small pan, together with the garlic. Cook gently until the garlic begins to brown, then remove the pan from the heat.
Stir the rosemary, parsley, thyme and salt and pepper to taste into the mixture in the pan.
Brush the herb mixture all over the potatoes.
Broil the potatoes over hot coals for 10-15 minutes, brushing liberally with any remaining herb and butter mixture, or until the potatoes are just tender and cooked through.
Transfer to a warm serving plate and serve as a starter or as a side dish.
in 1 serving of Barbecued Garlic Potato Wedges.
, 55% carbs, 6% protein.
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