Wednesday, August 27, 2008

CORE Potato Wedges

Click here for Potato chips

Serves: adjustable

Difficulty: Easy


  • Potatoes, smallish 100g white spuds
    (As a side dish, I suggest 100-150g for "reducers", 200-250g for hungry men/children)
  • oil spray
  • Seasoned salt, chicken salt, Vegetta or Potato Wedge shake


Wash and dry spuds.
Cut off any "eyes", cut in half, then cut each half into 3 or 4 wedges
Line baking tray with alfoil. Spray with oil spray.
Place wedges skin side down in single layer (reduced sticking)
Spray lightly with oil, sprinkle with the seasoned seasoned salt and lightly spray again
Bake in preheated oven (about 180*C) until golden and some corners going darker brown (around 25-30 mins).
Serve immediately.

Note - if your oven element is on top, I suggest putting the tray in the bottom half of the oven, or they may burn before they cook.

Not on Core? Potato is 1.5 points for 150g or 2 points for 200g

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