Skin-on potato wedges roasted with olive oil, thyme, paprika and garlic powder until crisp outside and fluffy inside. A classic vegan, gluten-free side.
Ingredients
Instructions
- 1
Preheat the oven to 210 °C. Scrub the potatoes well and, without peeling, cut each lengthwise into 8 wedges.
- 2
Pat the wedges thoroughly dry with paper towels; damp potatoes will not crisp.
- 3
In a large bowl, toss the potatoes with the olive oil, salt, paprika, thyme, pepper and garlic powder until evenly coated.
- 4
Spread them skin side down in a single layer on two lined baking trays.
- 5
Roast for 35-40 minutes, turning once halfway, until golden and crisp at the edges and tender inside. Serve hot.
Nutrition
Per serving
| Calories | 280 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 44 g |
| Fat | 10 g |
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