Food Dudes Recipes

Potato Wedges

Serves
2 Adults or 1 Adult & 3 Children
Prep time
10 minutes
Cooking time
30 minutes

Equipment needed: Chopping Board, Sharp Knife, Kitchen Paper, Baking Tray and Oven

Main Ingredients

  • 450g Rooster Potatoes
  • 2 tbsp Olive oil
  • 1 tbsp chopped chives (optional)
  • Sea Salt & Freshly Ground Pepper

Method

  1. Preheat the oven to 200° C.
  2. Cut the potatoes into similar size wedges.
  3. Dry the wedges with kitchen paper.
  4. Place on a baking tray and drizzle with olive oil, toss to coat.
  5. Sprinkle over some salt and pepper.
  6. Bake in the oven for 25-30 mins or until golden and cooked through. Top with chives or sprinkle with some spring onions.
  7. Serve to accompany any meal.

Top Tip

Why not add some of your favourite spices such as cumin, paprika and turmeric or some sliced chili and spring onions for a spicy twist

Top Tip

Slice or dice them into smaller pieces and they cook really quickly. You can also leave skins on for a quicker and more nutritious meal

More Recipes

Cottage Pie

4 Adults or 2 Adults & 4 children
50 minutes
View Recipe

Chilli Con Carne

4 Adults or 2 Adults & 4 children
50 minutes
View Recipe

Easy Chicken Stir Fry

2 Adults and 4 children or 4 Adults
15 minutes
View Recipe

Cheese Stuffed Potatoes with Bacon & Egg

4 Adults or 2 Adults & 4 Children
15 - 20 minutes
View Recipe
Potato Wedges ×

Main Ingredients

  • 450g Rooster Potatoes
  • 2 tbsp Olive oil
  • 1 tbsp chopped chives (optional)
  • Sea Salt & Freshly Ground Pepper

Method

  1. Preheat the oven to 200° C.
  2. Cut the potatoes into similar size wedges.
  3. Dry the wedges with kitchen paper.
  4. Place on a baking tray and drizzle with olive oil, toss to coat.
  5. Sprinkle over some salt and pepper.
  6. Bake in the oven for 25-30 mins or until golden and cooked through. Top with chives or sprinkle with some spring onions.
  7. Serve to accompany any meal.

The Food Dudes Healthy Eating Programme is managed by Bord Bia in Ireland and is funded by the Department of Agriculture, Food and the Marine with support from the European Union under the School Fruit and Vegetables Scheme. The programme was first developed by the Food Activity Research Unit, School of Psychology at Bangor University, Wales. Copyright © 2004 © 2009 © 2013 Bangor University. University.