These baked potato wedges are a healthier alternative to fried chips! Avoiding fried foods as a rule is good practice for achieving a healthier lifestyle and makes weight management far easier.
Potatoes are often shunned for their carbohydrate content. Practicing good portion control and avoiding fried potatoes means you can, and should, keep potatoes in your diet. they assist with nutrient diversity and fibre intake while being a naturally, unrefined source of gluten free carbohydrate, essential for energy and brain function.
Keeping the skins on potatoes increases the fibre content of a meal. Fibre is essential health and should be present in every meal. By peeling potatoes, the nutrients lying just below the skin will be lost too. As potassium, found in good supply in potatoes, is a water soluble mineral, it can be reduced when potatoes are peeled and cooked in water. Leaving the skin on and roasting potatoes helps to preserve their potassium content.
Baked Potato Wedges Recipe
By June 4, 2013Published:
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 25 mins
- Ready In: 35 mins
Serve with grilled fish or roasted chicken!
- 4 medium potatoes with skin
- 1 tablespoon canola oil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- Cut the potatoes into 6 wedges each, leaving the skin on.
- Place the wedges in a bowl and spray lightly with the oil, while tossing to ensure all the potatoes are coated.
- Sprinkle the wedges with the herbs and salt, mixing well.
- Spray an oven tray with non-stick spray and arrange the wedges for baking.
- Bake for 25 minutes at 180 C until golden brown.