Baked spiced wedges
Slow cooked wedges are a healthier favourite of mine. The slower and lower temperature you cook them the better they become but you can do them quicker if you are in a rush. Swap out the potatoes for any you have in or particularly like such as sweet potatoes. I also enjoy a variant of these using fresh cut rosemary and sea salt (see link to HelloFresh recipe).
Ingredients:
- The larger the potato the longer the wedge slice
- Pinch of sweet paprika
- Pinch of garlic powder
- Salt and pepper
- Pinch of chilli powder
- ‘Frylite’ cooking spray (1 calorie spray stuff) or a little olive oil
Method:
- Pre-heat the oven 180 degrees c
- Give the potatoes a quick wash just in case they have any residual soil and remove any eyes or bad bits
- Cut into long thin wedges by cutting the potato in half lengthways first and then into slices. About half a cm is a good guide
- Spray a baking tin or coat with a thin layer of oil
- Lay the wedges on the tray and sprinkle with the seasoning and spices
- Turn the wedges over giving them a good coating on all sides
- Cook for 30-45 minutes until golden brown