Easy Low Fat Oven Roasted Peppered Potato Wedges |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is my Dad's recipe. Brilliant low fat & EASY roasted potato wedges with freshly ground black pepper and olive oil. I have also added garlic, lemon wedges, fresh thyme, fresh rosemary, cumin, chilli. the list is endless. For example, rosemary is great with lamb dishes; thyme and oregano marries wonderfully with Italian & French cuisine; garlic and lemons are GREAT with roast chicken. The basic peppered recipe is still my favourite though - I use fleur de sel (local sea salt) in mine - but any coarse salt will be fine. I have given measurements for about 4 people. it is easily adapted up or down however. Ingredients:
2 lbs roasting potatoes |
1 tablespoon olive oil |
fresh ground black pepper |
sea salt |
Directions:
1. Pre-heat oven to 220 C or 450°F.
2. Wash and scrub your potatoes well - no need to peel them!
3. Cut them into chunky wedges.
4. Place in a ziplock bag or plastic container and add the olive oil & black pepper.
5. Do NOT add the salt now as it encourages water!
6. Shake the container or bag well - making sure every potato wedge has been covered in oil.
7. Place peppered potatoes in a large and sturdy oven proof roasting tin - shake around to ensure they are in a single layer, more or less!
8. Sprinkle on the sea salt and any herbs & spices you may be using.
9. Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown!
10. Sprinkle over any fresh herbs, if you are using them for a garnish or just serve au natural as a vegetable accompaniment.
11. I often serve these in paper cornets for a light lunch or supper time snack with vinegar & sometimes, very naughty I KNOW, mayonnaise!
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