Search
South Africa
DonateTry Vegan
Menu

Suggested Searches

Donate
Try Vegan
Search
South Africa

Oil-Free Potato Wedges and Salsa Verde

Laura Hemmington

oil-free potato wedges

These potato wedges are a simple, delicious and healthier alternative to chips – and the perfect side to your salad, sandwich or burger!

  1. 650g white potatoes (about 3, medium-size)
  2. Juice of ½ a lemon
  3. ½ tsp cayenne
  4. 1 tsp turmeric
  5. 1 tsp smoked paprika
  6. 2 tsp dried thyme
  7. For the Salsa Verde:
  8. 1 clove garlic
  9. 2 tsp capers
  10. 4 pitted olives (any)
  11. ½ tsp dijon mustard
  12. 1 tbsp vinegar (apple cider, red/white wine)
  13. Juice of ½ a lemon
  14. I handful each of fresh basil leaves, coriander and spinach
  15. Salt and pepper, to taste

  • Heat the oven to 180°C / 350°F / Gas Mark 4.
  • Cut each potato into 8 equal-sized wedges and place in a large mixing bowl. Add the seasoning and lemon juice and give it all a good stir so that each wedge is coated.
  • Line a tray with parchment paper and arrange the wedges skin-side down.
  • Place on the middle shelf of the oven and cook for 40-50 minutes, turning once. If you think they are browning too much towards the end but not yet cooked through, cover with foil.
  • While the wedges are cooking, make the Salsa Verde. Place all the ingredients in a food processor and roughly blitz until you have a consistency you are happy with (I prefer it to not be over-processed).
  • If you don’t have a food processor, finely chop the ingredients and blend in a pestle and mortar. If it looks too dry add a little olive oil or extra lemon juice.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?

Try Veganuary