Thursday, 8 May 2008

Baked potato wedges with seasoned salt...

In the summer again finger food is always more appealing for some reason! A well known summer finger picker is baked potato wedges... you can also try my version of sweet potato wedges which have a slightly softer and sweeter texture.

RECIPE: Oven baked potato wedges, served with a dunkable dip coated in sea salt and pepper.

Servings: Makes 8 child-size and 4 adult-size servings

You will need:

8 large russet potatoes, peeled
A few sprays of 1 calorie light oil spray
2 tsp seasoned salt

1. Pre-heat oven to 180 degrees
2. Cut each potato lengthwise into 8 wedges
3. Seasoned salt and pepper

4. Arrange in single layer on 2 baking sheets

5. Bake until tender and golden, turning potatoes and rotating sheets halfway through baking, about 45 minutes.

Serve immediately when they are still warm with a healthy dunkable dip of your choice see my top summer taps dips! Great for a light lunch, starter or snack.

You can either posh these up as a starter or serve in colourful plastic cups at a party!

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