Ah, the joy of dieting.
At last the summer holidays have finished and Gabriel has started going to school full-time. My boy’s so eager to go he literally runs to his taxi without saying goodbye, barely remembering to take his school bags with him. I’ll try not to take it too personally – surely I’m not that boring?!
Suddenly Robyn and I are left alone for seven hours in blissful peace. For the first time in a long while I now actually have the time to do proper meal planning which helps a lot since I’ve been struggling to shake off all the weight I picked up when I fell pregnant the second time round.
The only diet that has truly worked for me is Weight Watchers and two lovely books, Oriental Express and seriously satisfying were sent to me a few months ago. One recipe in particular caught my eye – Tikka Potato Wedges.
The beauty of this recipe is that you can use any spice mix you prefer, e.g. Cajun or Jerk but watch out for Berbere, it’s tongue-numbingly hot! I’ve enjoyed these potato bites so much that they have become a staple in my diet. Who said dieting can’t be tasty and fun?
Download and/or print the recipe! Click HERE.
Spicy Low-Fat Potato Wedges
Published: 15 September 2011
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Cooking Time: 1 hour 5 minutes
Weight Watchers Recipe: 14 ProPoints, Per Serving: 3 ProPoints
Serving size: 158.8g, Calories per serving: 120, Fat per serving: 0.7g
500g (1lb 2 oz) potatoes, unpeeled, scrubbed, halved lengthways and cut into wedges
6 sprays of low fat cooking spray
10ml (2 tsp) spice mix
125g (4½ oz) low fat plain yogurt
75ml (5 tbsp) fresh mint, chopped
2.5ml (½ tsp) cumin seeds
1.25ml (¼ tsp) dried chili flakes
- Preheat the oven to 220°C (fan 200°C/430°F/gas 7). Pat dry the potatoes with kitchen towel then put them in a mixing bowl. Spray with the cooking spray, stirring the potatoes as you do.
- Sprinkle with the spice mix, season and stir the potatoes again to coat them in the spices.
- Spray a large non-stick baking tray with the cooking spray and arrange the potatoes on the tray. Bake for about 50-55 minutes, turning twice until golden.
- While the potatoes are roasting, make the mint raita by mixing together the yogurt and mint in a small bowl. Season and stir until well combines then sprinkle with the cumin seeds and dried chili flakes. Serve with the potato wedges.
- Use any spice mix you prefer – tikka, berbere, Cajun, jerk etc.
- If you don’t like using low-fat cooking spray, use two tablespoons of olive oil instead.