These potato wedges get magically creamy in the center and crisp on the outside as if they were deep-fried. But—surprise!—they're grilled for a healthier, easier and way-less-messy (but equally delicious) steak fry.
Nutrition per serving may change if servings are adjusted.
4 tablespoons ( ½ stick) unsalted butter
¼ cup canola oil
2 large russet potatoes, sliced into 8 lengthwise spears each
6 cloves garlic, peeled
2 sprigs fresh rosemary
½ teaspoon kosher salt
¼ teaspoon ground pepper
Place a rimmed baking sheet on a grill; preheat to medium-low (about 325°F).
Add butter and oil to the pan and heat until melted and sizzling. Add potatoes, garlic and rosemary and cook, turning the potatoes and garlic often and adjusting the heat as necessary, until tender and golden, 20 to 30 minutes.
Discard the rosemary. Using tongs, transfer the potatoes and garlic to a serving dish and season with salt and pepper.
294 calories;16 g fat(5 g sat); 3 g fiber; 35 g carbohydrates; 4 g protein; 26 mcg folate; 19 mg cholesterol; 1 g sugars; 0 g added sugars; 226 IU vitamin A; 12 mg vitamin C; 35 mg calcium; 2 mg iron; 251 mg sodium; 790 mg potassium