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Low-fat potato wedges

  • 0:10 Prep
  • 0:55 Cook
  • 4 Servings


  • 800g potatoes (like King Edward, Idaho or sebago/brushed), washed, peeled
  • 3 sprigs fresh rosemary, leaves picked
  • Extra light olive oil spray
  • Salt, to taste


  • 1
    Preheat oven to 250°C. Line a baking tray with non-stick baking paper.
  • 2
    Cut the potatoes in half. Cut each half into 3 wedges and place into a large mixing bowl.
  • 3
    Sprinkle the potatoes with the rosemary leaves and spray lightly with the olive oil spray. Toss, using your hands, then lightly spray again with the olive oil. Place on lined baking tray and sprinkle with salt.
  • 4
    Roast in preheated oven for 10 minutes. Reduce temperature to 180°C and roast for a further 45-60 minutes, turning every 15 minutes, or until crisp on the outside and tender when tested with a skewer.

Source: taste.com.au


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