Rustic Potato Wedges
Crispy on the outside with a fluffy potato interior, seasoned with sea salt, cracked black pepper, and fragrant garden rosemary.
Ingredients
- • 800 g large potatoes (washed, skin on (we used 3 baking size potatoes))
- • 1 tsp sweet paprika
- • a good pinch of sea salt, (to taste)
- • 1 tbsp mixed herbs
- • low calorie cooking spray
Preparation Steps
Cut each potato into 4-6 wedges depending on size. The wedges should be quite chunky
Add the wedges to a pan of salted water and bring to the boil
Cook for 10 minutes, then drain the water, return them to the pan and shake to rough up the wedges slightly
Spread the wedges evenly, skin side down, on a baking tray and spray with low calorie cooking spray. Sprinkle with a generous amount of coarse sea salt, paprika and a pinch of mixed herbs
Cook at 200°C for 30 minutes, or until the wedges are brown and crispy
Cut each potato into 4-6 wedges depending on size. The wedges should be quite chunky
Place the potato wedges in a microwavable bowl, cover with cling film them microwave on full power for 5 or 6 minutes until they start to soften
Spread the wedges evenly, skin side down, on a baking tray and spray with low calorie cooking spray. Sprinkle with a generous amount of coarse sea salt, paprika and a pinch of mixed herbs
Cook at 200°C for 30 minutes, or until the wedges are brown and crispy