We notice you are using an older browser. If you find you are experiencing issues, we recommend switching to a browser version listed in our FAQ section.
Crispy Potato Wedges with Italian Mayonnaise
Crispy Potato Wedges with Italian Mayonnaise
20 mins
+ 40 mins
Serves 4
Gluten Free
Dairy Free
Low Sugar
Ingredients
- 2 medium-sized potatoes, peeled, cut in to wedges
- 1 egg white
- Salt
- Pepper
- 1 tsp dried oregano
- Vegetable oil spray
Italian Mayonnaise:
- 4 sundried tomatoes
- 1 cup boiling water
- 2 tsp capers, chopped
- 1 tsp wholegrain mustard
- 1/2 cup low-fat mayonnaise
- Chopped parsley, for garnish
Method
1. Preheat oven to 250°C (230°C fan-forced). Grease and line a large baking tray. Pat the wedges dry with a paper towel.
2. Whisk egg white, salt, pepper and oregano in a large bowl. Add the wedges and toss through the mixture until coated.
3. Spread wedges in a single layer on the lined tray. Spray with oil and bake for 20 minutes. Remove from the oven and toss well, then bake for a further 20 minutes or until crisp and golden brown.
4. Meanwhile, to make the Italian mayonnaise, combine sundried tomatoes, capers, mustard and mayonnaise.
5. Serve potato wedges garnished with parsley with mayonnaise on the side.
