Oil-Free Potato Wedges and Salsa Verde

Laura Hemmington

oil-free potato wedges

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  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

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


  • 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.

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