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?
Print
Spicy Low-Fat Potato Wedges
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hours 5 minutes
- Yield: 4 1x
Print Recipe
Pin RecipeDescription
These potato wedges have a light, spicy coating and are delicious served with mint raita.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
- Serving Size: 158.8
- Calories: 120
- Sugar: 3.2 g
- Sodium: 239 mg
- Carbohydrates: 24.6 g
- Fiber: 3.2 g
- Protein: 4.3 g
- Cholesterol: 2 mg
save the recipe to your pinterest board
Helen @ Fuss Free Flavours says
They look lovely Michelle, and great photography too!
I discovered those mesh trays for oven chips and wedges last winter, best £2 gadget ever.
Sanjeeta kk says
Oh I love this low fat potato wedges and the refreshing minty raita along with it would make a perfect evening snack! Lovely clicks, Michelle.
solange says
So big G. is enjoying the novelty sounds great. I just bought an oil spray too (for the first time) makes you realize how little oil is really needed. Brill. photography as always
Sarah, Maison Cupcake says
Ooh I have that book and these look wonderful, I will try them.
Great to hear G is enjoying school, it must feel really strange to have so long just with your little girl on her own!
Renil M. George says
Very healthy way to eat potato , mint raita is also refreshing.
★★★★★