During our December 2020 holiday to Wellington, just before the onset of Covid, we discovered a delightful recipe for baked potato wedges. Not only is it an easy and fun activity to do with your kids, but it also carries the added satisfaction of growing your own potatoes, ensuring they're pesticide-free and contributing to a healthier planet.
This recipe has since become a family favorite, and we're excited to share it with you. As an extra bonus, we'll also provide insights into the health benefits of the ingredients used, along with suggestions for variations using sweet potato, pumpkin, and beetroot. Whether you're looking for a tasty snack or a flavorful side dish to accompany roasted meat or baked fish, these baked potato wedges are sure to impress!
Ingredients:
4-5 potatoes (preferably homegrown for pesticide-free goodness)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried parsley
¼ cup beer (optional, adds a unique flavor)
¼ cup grated Parmesan cheese (for a savory twist)
Health Benefits:
Potatoes: Rich in vitamins and minerals, potatoes provide a good source of fiber and energy for the body.
Olive oil: Contains healthy monounsaturated fats, which promote heart health and provide essential antioxidants.
Garlic powder: Known for its immune-boosting properties and potential benefits for heart health.
Salt (in moderation): Helps maintain proper electrolyte balance in the body.
Pepper: Contains antioxidants and may aid digestion.
Paprika: Packed with vitamin C and other antioxidants, paprika can boost your immune system.
Basil: Known for its anti-inflammatory properties and rich in vitamins A and K.
Rosemary: Contains antioxidants and may enhance memory and concentration.
Thyme: Supports respiratory health and possesses antibacterial properties.
Parsley: A great source of vitamins A and C, as well as antioxidants.
Variations:
For a colorful twist and added health benefits, consider substituting or adding the following vegetables to your wedges:
Sweet potato: High in vitamins A and C, fiber, and antioxidants.
Pumpkin: Rich in vitamins A and E, as well as potassium and fiber.
Beetroot: Packed with essential nutrients, including folate, iron, and antioxidants.
Instructions:
Preheat your oven to 425°F (220°C).
Wash and scrub the potatoes (and any additional vegetables you choose to include).
Cut the potatoes into wedges of equal size.
In a bowl, combine 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of paprika, 1 teaspoon of dried basil, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, and 1 teaspoon of dried parsley.
Add a splash of beer (about ¼ cup) for added flavor (optional).
Toss the potato wedges in the seasoning mixture until evenly coated.
Arrange the wedges on a baking sheet in a single layer.
Bake for approximately 30-35 minutes or until the wedges are crispy and golden brown.
Sprinkle ¼ cup of grated Parmesan cheese over the wedges while they're still hot for a deliciously savory touch.
Serve the baked potato wedges.
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Share your culinary creation on your social media accounts and use the hashtag #WellingtonHolidayRecipe to inspire others to try this recipe too.
Write a caption sharing your experience of making the recipe with your kids and the joy of growing your own potatoes for a healthier and pesticide-free meal.
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