Wild West Wedges
These spicy potato wedges are crunchy, tender, and totally hit the spot. Serve with your favourite vegan aioli, tom sauce, and a big salad for a dream comfort meal!
Servings 4
Calories 184kcal
Cost $5
Equipment
- oven
Ingredients
- 4 potatoes Agria
- 2 tsp olive oil or coconut - optional
- ½ tsp sea salt to taste
- 1 tsp vegetable stock powder
- 1 tsp paprika smoked/regular
- ½ tsp ground cumin
- ¼ tsp black pepper
- pinch chilli powder
To Serve
- vegan/cashew aioli
- green salad
Instructions
- Preheat oven to 200°C fan bake.
- Cut potatoes in half long ways, then into 6 wedges for each half.
- Grease a baking tray with olive or coconut oil. Lay out the wedges, then sprinkle over salt, vege stock powder, paprika, cumin, black pepper, and chilli powder. Using your hands rub the coating all over until the wedges are fully covered.
- Bake for 25 minutes until crispy and golden. Serve with aioli and a big green salad.
Video
Notes
- Nut free: Choose a nut free aioli, or make one with hemp seeds, sunflower seeds, or tofu.
- Oil free: Omit the oil.
- These are a little spicy - skip or reduce the chilli if serving to kids.
Nutrition
Calories: 184kcal | Carbohydrates: 38g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 434mg | Potassium: 908mg | Fiber: 5g | Sugar: 2g | Vitamin A: 47IU | Vitamin C: 44mg | Calcium: 29mg | Iron: 2mg