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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (230g) Recipe makes 4 servings |
||
| Calories 204 | ||
| Calories from Fat 32 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 13mg | 0% | |
| Potassium 955mg | 27% | |
| Total Carbohydrate 39.7g | 13% | |
| Dietary Fiber 5.0g | 19% | |
| Sugars 1.8g | ||
| Protein 4.6g | 9% | |
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Easy Low Fat Oven Roasted Peppered Potato Wedges
By: French Tart
Nov 1, 2006
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! I have posted the basic recipe and it is obviously easy to add whatever you like, depending on the mood, season & type of meal you are serving. 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!
SERVES 4
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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- Course > Lunch/Snacks > Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > European
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Presentation > Finger Food
- Occasion > Brunch
- Occasion > Novelty
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser > Toddlers
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Crafty Lady 13
On Jun 21, 2009
So easy and savory. I followed the recipe as written, adding a little rosemary to the potato wedges. I am looking forward to trying these with other herbs and spices. Made for June, 2009 Aussie/NZ Swap.
From: Scotland
On Mar 10, 2009
Very simple and easy to make. I seasoned mine with just pepper, smoked paprika and a little sea salt. Will be making again.
From: DDW
On Feb 6, 2007
Great recipe! We are eating low fat and this is a french fry loving family so I was very happy to find this recipe. I figured that they would need tossing and rotating while baking, don't do it! I did it too soon and lots of potatoes were a bit stuck to the pan, after I just left them alone to cook they baked up fine and were not all stuck to the pan. The roasting pan seems to be the key. Thanks!
From: justcallmetoni
On Jan 30, 2007
Delicious. I make oven baked fries all the time but these were far superior to my usual process. The combination of high heat, pan selection and the light amount of oil yield a wonderful potato which is delightfully crispy on the exterior while still having a tender but toothy (not soft or mushy) interior. Mine were fully cooked at 40 minutes. Used a garlic infused olive oil and fresh with my potatoes and no other seasonings. Ate them with some sea salt and a drizzle of white balsamic vinegar. So simple but heavenly.
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