Roasted Lemon and Herb Potato Wedges

These wedges are a quick and healthy alternative to chips.

The lemon gives them a lovely zesty fresh taste but there are many variations to make these a tasty accompaniment to most dishes.

Ingredients

4 medium baking/sweet potatoes OR 2 large plantains
1 small lemon (zest only)
Small bunch (10g) fresh mixed herbs (parsley, chives and thyme) OR 1 x 5ml spoon mixed dried herbs
2 x 5ml spoons olive OR vegetable oil

Equipment

Chopping board
Sharp knife
Colander
Clean tea towel
Zester
Medium bowl (or medium zip seal bag)
Measuring spoons
Wooden spoon
Baking tray
Oven gloves
Pan stand

Instructions

1. Preheat the oven to 200°C/180°C fan or gas mark 6.
2. Wash the potatoes and pat dry. Cut each potato into 8 equal-sized wedges or peel the plantains and chop into chunks.
3. Grate the zest from the lemon and wash and finely chop the fresh herbs (if using).
4. Mix the oil, lemon zest and 2 x 5ml spoons chopped herbs or the dried herbs in the bowl.
5. Add the potato wedges and mix until evenly coated.
6. Arrange the wedges on the baking tray so that they do not overlap.
7. Bake in the middle of the oven for 30 minutes, turning the wedges halfway through cooking to avoid burning.

Skills used include:
Washing, measuring, grating, mixing/combining and roasting.

Top Tips

• Leave the skin on the potatoes for added fibre and flavour.
• Put the oil and other prepared ingredients into a plastic food bag with the wedges, seal and massage to coat the wedges evenly with the seasonings.

Something to try next time

• Add 6 cloves of unpeeled garlic to the roasting tin to add flavour.
• Add 1 finely sliced red chilli or ½ x 5ml spoon of chilli flakes or 1 x 5ml spoon of paprika at step 4.
• Mix 1 sliced fried onion with the wedges before serving.
• Chop carrots or butternut squash (ensure the pieces are all the same size) and cook with the potato wedges.

Prepare now, eat later

• Get ahead by preparing the wedges up to step 5, then pop them in a zip seal bag and store for up to 4 hours in the fridge.
• Once cooked the wedges are best eaten right away.