Serves:
4
large baking potatoes
3
tbsp
vegetable oil
1
tsp
salt
1
tsp
black pepper
1
tsp
paprika
1
tsp
garlic powder
1
tsp
mixed herbs
Recipe submitted by: Tom, FoodCycle Leeds Harehills volunteer
Equipment needed: pan and baking tray(s)
Preheat the oven to 200°C fan/220°C non fan/gas mark 7.
Wash the potatoes and place in a pan to parboil for 10-15 minutes.
Drain the water then cut each potato in half and then cut that half into 4 wedges, keeping skin on each piece.
Place the wedges on a baking tray.
Add the vegetable oil, salt and black pepper, garlic powder, paprika and mixed herbs.
Evenly coat all wedges with oil and seasoning to help with even cooking.
Bake in the oven for 35-40 minutes turning once to ensure evenly cooked
Serve once golden and crispy.
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1 tsp = 5 ml
1 tbsp = 3 tsp = 15ml
1 serving of paste = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: cooking time varies based on the quantity of food you cook.
