We all love a portion of deep-fat fried chips wrapped up in newspaper as a treat every once in a while, but that’s not a sustainable option for either your wallet or your waistband! Not only are these potato wedges much healthier for you than chips, they are also much simpler to make!
Recipe courtesy of Katy Riddle from The Feelgood Foodbook
- 2 medium sized baking potatoes (550g approx)
- 2 tbsp Olive Branch Olive Oil
- 1 tbsp thyme
- 1 heaped tsp each salt and pepper
- Note: This recipe serves 2 people. For every additional serving simply add 1 more medium sized potato, 1 more tablespoon of olive oil and another 1 teaspoon of thyme
- Set the oven to 250C / 480F (maximum temperature)
- Slice each baking potato in half widthways, and then slice each of these halves into 8 small right-angled triangles.
- Rub all of the potato wedges with kitchen towel to remove some of the starch, then place in an ovenproof dish (or baking tray).
- Pour 2 tablespoons of olive oil over the potato wedges, then sprinkle over 1 tablespoon of thyme and a heaped teaspoon of both salt and pepper.
- Mix all of the ingredients together in the dish to ensure that all of the wedges have an even coating – you might need to add a splash more olive oil or another pinch of seasoning, especially if you normally like salty chips!
- Put the dish into the oven and bake for approximately 30 minutes, until the outside of the wedges turns golden and the insides feel soft when poked with a knife.