Half-Roasted Garlic and Thyme Potato Wedges

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden roasted potato wedges infused with garlic and fresh thyme, perfect as a side or snack. This American-inspired recipe (vegetarian), ready in about 50 minutes, turns Russet potatoes, garlic cloves, olive oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Wash and cut 3 large Russet potatoes into wedges about 1/2 inch thick.
  2. Step 2: In a large bowl, toss the potato wedges with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Spread the potatoes in a single layer on a large baking sheet. Nestle 4 whole unpeeled garlic cloves and 4 sprigs fresh thyme among the wedges.
  4. Step 4: Roast in the oven for 25 minutes. Remove the pan and carefully squeeze the softened garlic out of the skins, then toss the wedges gently to coat them with the roasted garlic.
  5. Step 5: Return to oven and roast for an additional 15-20 minutes until potatoes are golden and crispy on the edges.
  6. Step 6: Remove thyme sprigs before serving. Serve warm as a side dish or snack.

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