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Easy Low Fat Oven Roasted Peppered Potato Wedges
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 55 min
- Yield
- 4.00 serving(s)
Categories
- Vegetables
Cuisine
- Global
Cooking Method
- Roast
Difficulty
- Easy
Dietary
- Low-fat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Easy Low Fat Oven Roasted Peppered Potato Wedges brings together 2 lbs roasting potatoes, 1 tablespoon olive oil, fresh ground black pepper in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 2 lbs roasting potatoes
- 1 tablespoon olive oil
- fresh ground black pepper
- sea salt
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Instructions
Pre-heat oven to 220 C or 450°F.
Wash and scrub your potatoes well - no need to peel them!
Cut them into chunky wedges.
Place in a ziplock bag or plastic container and add the olive oil & black pepper.
Do NOT add the salt now as it encourages water!
Shake the container or bag well - making sure every potato wedge has been covered in oil.
Place peppered potatoes in a large and sturdy oven proof roasting tin - shake around to ensure they are in a single layer, more or less!
Sprinkle on the sea salt and any herbs & spices you may be using.
Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown!
Sprinkle over any fresh herbs, if you are using them for a garnish or just serve "au natural" as a vegetable accompaniment.
I often serve these in paper cornets for a light lunch or supper time snack with vinegar & sometimes, very naughty I KNOW, mayonnaise!
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