Ingredients
- Russet potatoes 1kg
- Garlic cloves 2
- SpinneysFOOD Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Sea Salt Flakes 1 tsp
- Mixed SpinneysFOOD herbs (parsley, coriander, dill) 20g
- Full-cream yoghurt 200g
- Wholegrain mustard 1 tbsp
- SpinneysFOOD Bottled Drinking Water 4 tbsp
- SpinneysFOOD Fresh Coriander 5g
Nutrition (Per serving)
- Calories 353
- Fat 15g
- Saturates 1g
- Protein 7g
- Carbs 49g
- Sugars 4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Garlic grilled potato wedges with herby sauce
American 15 Mins Prep ยท 30 Mins Cook
- To make the grilled potatoes, quarter the potatoes and place them in a pot of salted water. Bring to a boil and cook until fork tender, approx. 15-20 minutes. Drain and set aside to cool slightly.
- Prepare a barbecue to a medium-high heat.
- Finely grate the garlic cloves and combine with the olive oil, sea salt flakes and boiled potatoes. Toss to coat. Place the potatoes on the barbecue and grill for 5 minutes on either side or until char lines form.
- Meanwhile, roughly chop the herbs and place in a medium bowl along with the yoghurt, wholegrain mustard and water.
- Serve the potatoes drizzled with the herby dressing and topped with the roughly torn fresh coriander.