If you’re not making roasted potato wedges, I’d say you’re missing out. I make these at least once a week, sometimes twice. It’s our substitute for fries and no one is complaining in our house. As a matter of fact, these are the fries in our house.
They are incredibly easy and just takes a hot oven and some time, but still less than 3o minutes. I’ve said it before, potatoes don’t deserve the carb-phobia that diet culture has imposed on them. They are full of nutrients, here’s your breakdown.
1 potato (about 5 ounces) – about the size of a medium baked potato give you:
- 30% of your daily recommended amount of vitamin C
- 1.1 mg of non-heme iron, which is 6% of daily needs for women and about 13% for men
- 15% of your daily recommended amount of potassium
- 2 grams of fiber (remember women need 25 grams/day and men need 38 grams/day)
- 3 grams of protein
There is emerging research on the quality of protein in potatoes and its ability to stimulate muscle protein synthesis, due to its amino acid profile. The potential of potato protein to be isolated and used as a vegan protein supplement seems to be promising.
Nutrition aside, most of us are still looking for healthy side dishes to go with our grilled chicken and burgers and this one fits perfectly with most meals.
If you want to know what this dip is right here, check out the notes in the recipe below!Print
1 pound yukon gold or small russet potatoes
1 tablespoon canola oil
1/4 teaspoon table salt
Preheat oven to 425°F and line a baking sheet with parchment paper.
Cut potatoes into wedges (the size of your potato will determine the length of your wedges)
Add the potato wedges to a bowl and toss with the canola oil and salt.
Spread out in an even layer on the parchment paper and roast for 25 minutes, turning the potatoes over with a spatula half way through the roasting time.
Potatoes will be crispy and golden brown at the end of the cooking time. If you cut your wedges extra thick, they may need a little more time in the oven.
For the Dill Yogurt Dip
Mix together 1/2 cup full fat greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon dried dill and 1/4 teaspoon table salt.