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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%
detailed view... how is this calculated?

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Easy Low Fat Oven Roasted Peppered Potato Wedges

Recipe #193370 | 55 min | 10 min prep | add private note

⁽³⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

Ingredients

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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Featured Reviews for This Recipe

From: daisygrl64

On Nov 4, 2009

So so easy! Loved it! I seasoned my potatoes with Cajun Seasoning, garden no longer has fresh herbs Made for NZ/AUS Recipe Swap #34

1 person found this review helpful

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From: FiestyLilJLo

On Jul 17, 2009

I make these all the time. My bf and I could honestly make a dinner out of them. Thyme is my favorite herb to use on them, but cumin or a little italian seasoning are great too.

1 person found this review helpful

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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!

6 people found this review helpful

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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.

5 people found this review helpful

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