Potato wedges are pretty great, aren’t they?
But even better are these Oil-Free Potato Wedges & Salsa Verde: they’re crisp on the outside, fluffy on the inside, spicy, tasty, wonderful batons dipped into a pool of fresh, zingy, herby, green loveliness.
Often overlooked in favour of chips, or as something to pull out of the freezer in an emergency, I think it’s time we celebrated these bastions of potato greatness for what they really are.
These potatoes are perfect in so many ways, they’re:
- baked, not fried;
- complete with the goodness of the potato skin;
- versatile for all manner of dishes and occasions;
- really, really simple to make; and
- super tasty.
The seasoning I’ve used in this recipe is one of my favourite combinations, because it not only lends the creamy potatoes a depth of flavour – without being overpowering – but it looks so pretty too! Not to mention the wonderful health benefits of turmeric, which is a great anti-inflammatory and can help to relieve lots of ailments.
The lack of oil in the cooking process is also a real plus, however it does mean the wedges take a little longer to cook. But it is so worth the wait. You want the potato to cook evenly, without drying out too much inside or burning on the outside, so don’t be tempted to rush them by turning the oven up higher.
Here are my top five ways to enjoy these tasty wedges:
- as a component for our Friday Bowl, which can include anything from spicy tofu, shredded romaine, tomatoes, steamed green beans and garlic mushrooms;
- for a quick and simple weekend lunch;
- with roasted aubergines and a Greek salad (perfect!);
- popped in a lunchbox to go with whatever I take to work; and
- as a great option for when friends and family pop round for lunch or drinks – who doesn’t like potato wedges?
The Salsa Verde is an absolutely delicious partner to these wedges! The bright, fresh, zing of all those lemony greens and capers really balances well with the earthy, spicy potatoes. And doesn’t it look fantastic? I love finding new, simple ways to inject a burst of flavour into every dish, and this take on the classic green sauce does just that, without the need for any oil.
I like to use olives instead of anchovies, and my favourite combination of greens – spinach, basil and coriander – because I think it gives a lovely fragrance, but parsley is the traditional choice.
Throw in a handful of your favourite greens and experiment!
- 650g white potatoes (about 3, medium-size)
- Juice of ½ a lemon
- ½ tsp cayenne
- 1 tsp turmeric
- 1 tsp smoked paprika
- 2 tsp dried thyme
- For the Salsa Verde:
- 1 clove garlic
- 2 tsp capers
- 4 pitted olives (any)
- ½ tsp dijon mustard
- 1 tbsp vinegar (apple cider, red/white wine)
- Juice of ½ a lemon
- I handful each of fresh basil leaves, coriander and spinach
- Salt and pepper, to taste
- Heat the oven to 180°C / 350°F / Gas Mark 4.
- Cut each potato into 8 equal-sized wedges and place in a large mixing bowl. Add the seasoning and lemon juice and give it all a good stir so that each wedge is coated.
- Line a tray with parchment paper and arrange the wedges skin-side down.
- Place on the middle shelf of the oven and cook for 40-50 minutes, turning once. If you think they are browning too much towards the end but not yet cooked through, cover with foil.
- While the wedges are cooking, make the Salsa Verde. Place all the ingredients in a food processor and roughly blitz until you have a consistency you are happy with (I prefer it to not be over-processed).
- If you don't have a food processor, finely chop the ingredients and blend in a pestle and mortar. If it looks too dry add a little olive oil or extra lemon juice.
This serves two people for lunch with salad, but makes enough for a good-sized bowl if serving as part of a buffet.
If you love Salsa Verde, check out these recipes for more flavour-packed sauce ideas: Peach Salsa (from the Smoky Socca Tacos), Harissa, Chermoula (accompanying a delicious Karantita), and this refreshing Cashew Lime Sour Cream.