I’m kind of a big potato girl.

One of my favourite places to grab lunch from when I was at college was Spud’u’like. Because their jacket potatoes were big. And I mean, the-size-of-your-head big. And the skins were crispy. And the flesh was creamy.

And then I started listening to the diet industry (especially paleo folk) who said that eating white potatoes is ‘a lot like eating pure sugar’ and that they’d make me fat. They were wrong, but I was vulnerable and so I stopped eating them.

For three whole years!!

And then I was around my Mum’s for dinner one Sunday and she was doing baked potatoes and they smelt out of this world. So I had one. It tasted amazing. And I felt amazing after it – nourished, satisfied and full of energy.

So I started eating potatoes again. And that’s my potato love story!

As well as jacket potatoes, potato wedges are another of my favourite ways to eat potatoes. Simply smother them in herbs, roast them in the oven and watch them turn into the crispiest wedges ever.

I absolutely love these wedges dipped in hummus or with something simple like a salmon fillet and I hope you do to! They are:

Herby
Energising
Fluffy on the inside
Crunchy on the outside
Super satisfying
So delicious

If you give this recipe a try, let me know how you like it! Leave a comment, share it, and rate it – it’s super helpful for me and other readers.

And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!


Print Recipe
Herby Potato Wedges
Crispy potato wedges with a super-fluffy inside. These herby potato wedges are perfect for dipping in hummus and guacamole or serving alongside fish.
Course Sides + Dips
Prep Time 5 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Sides + Dips
Prep Time 5 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Heat oven to 220C and line a baking tray with foil (shiny side up)
  2. Slice each potato into 8 wedges and place in a bowl. Add the olive oil, herbs, salt, and a pinch of sugar and toss to coat.
  3. Arrange the wedges evenly on a prepared baking tray and bake for 35-40 minutes, turning after 20 minutes.
  4. Turn the heat up to 240 and bake for another 3-5 minutes so they are extra crispy (watch them carefully towards the end so they don’t burn!).
Recipe Notes

* I like Yukon Gold or Desiree potatoes best for wedges