Laura Hemmington
These potato wedges are a simple, delicious and healthier alternative to chips – and the perfect side to your salad, sandwich or burger!
650g white potatoes (about 3, medium-size)
Juice of ½ a lemon
½ tsp cayenne
1 tsp turmeric
1 tsp smoked paprika
2 tsp dried thyme
For the Salsa Verde:
1 garlic clove
2 tsp capers
4 pitted olives (any)
½ tsp dijon mustard
1 tbsp vinegar (apple cider, red/white wine)
Juice of ½ a lemon
90 g mixed fresh leaves (basil, coriander and spinach, a handful each)
1/4 tsp 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!
1. Heat the oven to 180°C / 350°F / Gas Mark 4.
2. 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.
3. Line a tray with parchment paper and arrange the wedges skin-side down.
4. 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.
5. 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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