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Spicy Low-Fat Potato Wedges

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 4 1x


These potato wedges have a light, spicy coating and are delicious served with mint raita.



  • 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


  1. 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.
  2. Sprinkle with the spice mix, season and stir the potatoes again to coat them in the spices.
  3. 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.
  4. 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.


  • 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