Posted by kathryn in Gluten-free, Vegan and Vegetable recipes

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 180C.

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