Delicious vegan roasted peppered potato wedges, a nutritious gluten-free and allergen-friendly side dish bursting with flavor!
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 65 mins – easy
🍽 4 servings – 228 kcal per serving
|
Serving 232g |
Fat 3g |
Sat. fat 0g |
Sodium 590mg |
|
Carbs 46g |
Fibers 4g |
Sugars 2g |
Proteins 4g |
INGREDIENTS
- 2 lbs potatoes
- 1 tbsp olive oil
- 1 tsp black pepper
- 1 tsp salt
TOOLS
- 1 hard brush
- 1 knife
- 1 plastic container
- 1 oven
- 1 roasting tin
- 1 plastic container lid
STEPS
Wash the potatoes.
Scrub the potatoes with a hard brush.
Cut the scrubbed potatoes into wedges.
Place the potato wedges in a plastic container. Add olive oil and black pepper to the plastic container and close it with the lid.
Preheat the oven to 450°F for 20 minutes.
Shake the plastic container for 2 minutes to coat the potato wedges.
Remove the lid from the plastic container.
Place the coated potato wedges in a roasting tin and sprinkle with salt. Place the roasting tin in a hot oven and bake for 55 minutes. Then turn off the heat and remove the roasting tin from the oven.
It’s ready to be served !
