Healthy swap: chips for spicy homemade potato wedges
Sensible swap...
Swap fat fuelled chips and mayonnaise, for spicy Moroccan wedges and a delicious homemade dip.
Ingredients - for the wedges:
• 2 large potatoes - washed, peeled and cut into long wedges
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp dried chilli flakes
• A pinch of ground cinnamon
• 1 tsp flaked sea salt
• Freshly ground black pepper
• 2 large potatoes - washed, peeled and cut into long wedges
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp dried chilli flakes
• A pinch of ground cinnamon
• 1 tsp flaked sea salt
• Freshly ground black pepper
Ingredients - for the dip:
• 150g fat-free natural fromage frais
• 1 small garlic clove - finely chopped
• The finely grated zest of 1/2 an unwaxed lemon
• A pinch of dried red chilli flakes
• 150g fat-free natural fromage frais
• 1 small garlic clove - finely chopped
• The finely grated zest of 1/2 an unwaxed lemon
• A pinch of dried red chilli flakes
What to do:
• Preheat the oven to 240C/fan 220C/gas 9.
• Boil the pre-cut potatoes in lightly salted water until soft - a sharp knife can be used to check their texture.
• Transfer the softened potatoes into a colander and drain well.
• Pop the spices, sea salt and lots of black pepper into a small bowl and mix thoroughly.
• Lightly spritz the potatoes with a low-calorie cooking spray such as frylight, before sprinkling the spices - leaving the potatoes in the colander during the duration of this process will allow you to toss the potatoes until they are lightly coated.
• Scatter the wedges over a non-stick baking tray - allowing space between each will shorten cooking time - and pop in the oven to bake for 20 minutes.
• Check and turn the potatoes - lightly spritzing with more spray if required - and return to the oven until they resemble a crispy and golden appearance.
• To prepare the dip, combine the fromage frais with the garlic and the majority of the lemon zest before sprinkling with the red chilli flakes and remaining zest.
• Serve with the piping hot wedges.
• Preheat the oven to 240C/fan 220C/gas 9.
• Boil the pre-cut potatoes in lightly salted water until soft - a sharp knife can be used to check their texture.
• Transfer the softened potatoes into a colander and drain well.
• Pop the spices, sea salt and lots of black pepper into a small bowl and mix thoroughly.
• Lightly spritz the potatoes with a low-calorie cooking spray such as frylight, before sprinkling the spices - leaving the potatoes in the colander during the duration of this process will allow you to toss the potatoes until they are lightly coated.
• Scatter the wedges over a non-stick baking tray - allowing space between each will shorten cooking time - and pop in the oven to bake for 20 minutes.
• Check and turn the potatoes - lightly spritzing with more spray if required - and return to the oven until they resemble a crispy and golden appearance.
• To prepare the dip, combine the fromage frais with the garlic and the majority of the lemon zest before sprinkling with the red chilli flakes and remaining zest.
• Serve with the piping hot wedges.
Top tip: this versatile dish can be enjoyed alone, or used to spice up a savoury side dish - think a simple salad or stuffed chicken breast. If chilli fails to satisfy your stomach, experiment with a variety of herbs and spices until you create a combination that compliments your taste buds.
Comments
Post a Comment