Roasted Potato Wedges
Prep time: 10 minutes
Baking time: 1 hour in the oven or 30 minutes in the air-fryer
The perfect roast potato wedges for dipping into your favourite sauce!
My love for all things potato came from my mama. She absolutely adored them and they were her last meal before she passed. A simple steamed potato - her favourite. She planted some potatoes a few months ago in our garden and I was absolutely devastated that she hadn't got to taste them yet. We harvested the first batch a month after she was gone. But then a lovely gem of a human told me that I must think of it as a gift from her and that I would get to enjoy them. So potatoes have become a love language and making them for myself always reminds me of my beautiful mama and all the foodie adventures and chats that we shared. I always made them without oil for her and these are not oil free although they could be in the air-fryer, but whenever I cook with potatoes it will always be an ode to her and all she loved.
DID YOU KNOW?
Potatoes are super nutritious and often get a bad name because they're either deep fried or loaded with butter, cheese or cream. The actual humble potato are packed with goodness, fibre and antioxidants. They support digestive health, heart health and cholesterol levels. Plus they contain Vitamin C and Vitamin B6 as well as potassium. These guys are also naturally gluten free and affordable, they're easy to grow and they can be used in so many different ways.
I have teamed up with one of my favourite iconic local SA brands - Nomu to create some delicious, nutritious and nourishing plant based recipes inspired by their range of incredible products. This dish is packed with spices from Nomu and they have a great selection of spices, herbs, cook's salt and local olive oil. You can use my code MIRAWEINER10 to get 10% off on your online purchases.
Let’s cook ☺
Ingredients for the potatoes
2 large potatoes / 3 medium potatoes, sliced into wedges
3 tbsp Nomu olive oil
2 tsp Nomu Rosemary & Thyme Roast
1 tsp Nomu dried oregano
Generous pinch of Nomu smoked chilli sea salt
Ingredients for the vegan tofu mayo
175g organic tofu
3 tbsp lemon juice
2 tbsp olive oil
2 tsp liquid sweetener (maple or agave syrup)
½ tsp apple cider vinegar
½ tsp garlic powder
Generous pinch of Nomu sea salt
Add some refined sugar free chilli sauce or sriracha to the tofu mayo for a kick.
In a mixing bowl place the potatoes into the bowl and toss with the olive oil, herbs and salt. Bake at 180C for 1 hour or Air-fry for 30 minutes on 200C.
Combine all the mayo ingredients into a blender. Blend until smooth and creamy. Can be stored in the refrigerator for up to 3 days.
Serve the potato wedges hot with your favourite dipping sauce!
Recipe by Mira Weiner
Photography by Mark Chipps