Potato wedges

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Nutrition: Per serving (4)

  • kcal200
  • fat3g
  • saturates1g
  • carbs37g
  • sugars2g
  • fibre4g
  • protein4g
  • salt1.23g
  • Ingredients
  • Method
  • Ingredients

  • 3 large baking potatoes (around 1kg)
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • Method

    1. Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins. 

    2. Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren’t overlapping. Roast for 30 mins, turning halfway until golden and crisp.

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