Potato Wedges
Spiced potato wedges from the oven – crispy outside, soft inside, perfect for dipping.
- Prep time
- Prep time: 10 min
- Cook time
- Cook time: 30 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Potato800 g
- Olive oil3 tbsp
- Paprika1 tsp
- Garlic1 clove
- Salt
Preparation
- 1
Preheat the oven to 220 °C. Cut the potatoes into wedges with the skin on. (10 min)
- 2
Toss them with olive oil, paprika, garlic and salt.
- 3
Spread them on a baking tray and bake them for 30 min until crispy, turning once.
- 4
Serve hot, ideally with a dip.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Potato and Paprika are in season — fresher and usually cheaper than imported.
Why cooking in season pays offFully plant-based and with 2 different plant species, this dish directly counts towards the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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