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Potato Wedges
  • 300 g washed potatoes (leave skin on)
  • 2 tablespoons olive or canola oil
  • 1 teaspoon mixed herbs
  • 1 teaspoon chilli powder
  • 1/4 cup tomato salsa
  1. Preheat oven to 250C. Line oven tray with baking paper
  2. Cut each potato in half lengthways and then cut each half into three wedges.
  3. Combine oil, herbs and chilli powder in bowl or plastic bag, toss potato wedges to cover with oil mix.
  4. Place single layer of potato wedges on oven tray.
  5. Bake for ten minutes and turn potatoes over. Reduce temperature to 200C and continue cooking for a further 35 minutes, turning potatoes over every 10 minutes.
  6. Remove potatoes from oven when tender and golden brown.
  7. Serve with tomato salsa.


  • Serve with low fat natural yoghurt and sprinkle with finely chopped parsley
  • Use sweet potato, carrots, beetroot, parsnips instead of potato

Storage Suggestions

Can be stored in the refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Bowl or plastic bag
  • Baking tray and baking paper
  • Tongs

Nutrition Information

103g Quantity per serving Quantity per 100g
Energy 696.7kJ 678.3kJ
Protein 3g 2.9g
Fat, total 9.5g 9.2g
— Saturated 1.45g 1.42g
Carbohydrate 15.91g 15.5g
— Sugars 1.62g 1.58g
Fibre 2.58g 2.51g
Sodium 93mg 90.5mg