Inspired by Hugh Fearnley-Whittingstall’s spiced nut recipe, I’ve come up with a simple method for making fat free potato wedges…
Whisk an egg white until frothy, then whisk in salt and any other desired flavourings. Peel the potatoes and cut them into wedges, then toss them in the egg white. Sprinkle in a generous quantity of polenta or cornmeal and toss the potatoes to coat them.
Tip the wedges onto a parchment lined baking tray and bake in a preheated 200C with fan oven until golden and crispy. Season with extra salt before or after baking if desired.
The wedges end up crunchy on the outside and fluffy in the middle. My boys really liked these, although they’re not quite as moreish as the ones baked in oil. Having said that, it’s always good to have a healthier option!
Fig Jam and Lime Cordial 