Low-Fat Potato Wedges

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Low-Fat Potato Wedges

 

 

(You will need an oven bag for this recipe)

 

1 kg (2 1/4 lb) potatoes, peeled (see note)

4 tsp water

olive oil spray

 

Seasoning

 

2 teaspoons salt flakes, crushed

1/2 teaspoon garlic salt

pinch cayenne pepper

1 teaspoon lemon pepper

 

 

1. Preheat oven to 250 C (480 F).

 

2. Line a baking tray with non-stick baking paper.

 

3. Cut potatoes into 1 cm (3/8 " ) thick wedges.

 

4. Place wedges into an oven bag with water. Twist bag to secure.

Place onto microwave turntable. Microwave for 6 minutes on HIGH (100%)

power or until wedges are firm but tender.

 

5. Carefully unwrap bag and drain juices. Spread potatoes on tray in a

single layer. Lightly spray with oil. Bake for 12 minutes. Turn and

lightly spray with oil again. Bake for 15 minutes or until crisp.

 

6. To make seasoning: Mix all ingredients in a bowl. Sprinkle over

wedges. Serve.

 

 

MOTE: The best potatoes for wedges are Sebago, King Edward or Bintje.

 

 

Serves 4.

 

 

Per serve; 662kJ; 1.4g fat; 0.2g sat fat;

 

3.8g fibre; 29.9g carb; 5.5g protein; Omg

chol; 1460mg sodium.