Servings: 4

Weight Watcher Smart Points: 11

Preparation Time: 20 Minutes

Cooking Time: 15 Minutes

Ready In: 35 Minutes


  • 1-2 dry bay leaves
  • ¼ cup canola oil
  • 1 Tablespoon each fresh dill, chives, parsley, etc.
  • 1 head of garlic
  • 6 medium Russet potatoes
  • salt, pepper
  • 3-4 thyme sprigs


  1. Wash the potatoes thoroughly
  2. Cut each potato into wedges.Place the potatoes into a medium pot and pour in enough water to barely cover the potatoes
  3. Season well with salt
  4. Add 3-5 smashed garlic cloves and the bay leaves to the pot.Bring the potatoes to a boil and cook for another 3-5 minutes only, so the potatoes are almost cooked but still hold their shape really well
  5. You don' t want the potatoes to fall apart
  6. Drain the potatoes, discarding the garlic cloves and the bay leaves.Meanwhile, in a skillet combine cold canola oil with the remaining head of garlic, pressed though a garlic press or minced and the thyme sprigs
  7. Cook on medium heat until the garlic is golden.Strain the oil through a sieve, discard the thyme sprigs, but set aside the garlic and the oil, separately.Brush the potatoes with the flavored oil.Preheat the grill to medium high heat, about 10- 15 minutes
  8. Place the potatoes on the grill grates and grill for about 4 minutes per side.While the potatoes are still hot, season them with salt and pepper
  9. Sprinkle with the golden minced garlic and garnish with fresh herbs.

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