Oven-cooked potato wedges
Posted by kathryn in Vegetables, Recipes and Winter
A few posts ago I promised a recipe for home-made potato wedges. I make these a lot because I love potatoes, they’re super-easy and always work. Moreover, given that most potato wedges and chips are deep fried, these are a good low fat alternative, with only about 2.5g of fat per serving.
I always leave the skins on, but you don’t have to. In this recipe I’ve tossed the potatoes in fresh rosemary, but you could use some paprika, or sesame seeds, or just leave them plain.
Oven-Cooked Potato Wedges
Serves 2
- 3 medium sized potatoes
- 1 sprig rosemary, leaves removed
- 1 teaspoon olive oil
- pinch of salt
Heat the oven to 180°C.
Wash the potatoes and then cut each lengthways into 6 wedges. Place these in a bowl with the rosemary, olive oil and salt and toss to combine.
Place the potatoes on a baking tray and put them in the oven, on the top shelf. Cook for about 10 minutes, take them out and turn each wedge over. Return to the oven and cook for a further 10 minutes, or until crisp and golden on the outside. Serve immediately
13 August, 2006
Comments
how hot the oven? 180? 200?
haha oops. my bad. im really hungr for oven cooked wedges, it appers it altered my reading capability! haha sorry
Jayde, hi there, thanks for visiting. That’s no problem, it wouldn’t be totally unheard of for me to forget something crucial and obvious like the oven temperature. I hope you enjoy the wedges, I cook this version a lot.
[…] 1. My recipe for oven-baked potato wedges is, to date, my most popular post on Limes & Lycopene. I make these all the time, so I guess it’s not startling that readers also find this recipe useful. It’s certainly the most frequent google search that brings new people to my blog. […]
[…] An omelette with a big pile of steamed vegetables and (if I could be bothered) oven-baked wedges […]
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