Looking for something?

Potato Wedges with a twist

Looking for the ultimate potato wedges? You’ve come to the right place.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 8 white potatoes cut into wedges
  • 3 tbsps olive oil
  • 60 grams dry oxtail soup mix
  • sprinkle salt & pepper
  • Hellmann's mayonnaise to serve

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

5.5g

Energy (kJ)

1315kJ

Energy (kcal)

315kcal

Carbohydrate incl. fibre (g)

50.7g

Carbohydrate excl. fibre (g)

43.0g

Sugar (g)

3.8g

Fibre (g)

7.7g

Fat (g)

10.7g

Saturated fat (g)

1.5g

Unsaturated fat (g)

8.7g

Monounsaturated fat (g)

7.5g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

123mg

Salt (g)

0.30g

Vitamin A (IU)

26IU

Vitamin C (mg)

29.1mg

Calcium (mg)

30mg

Iron (mg)

1.75mg

Potassium (mg)

1302mg

Total

22.1g

5259kJ

1259kcal

202.9g

172.2g

15.3g

30.7g

42.7g

6.2g

34.9g

30.0g

4.8g

0.0g

0mg

490mg

1.22g

105IU

116.4mg

120mg

6.99mg

5210mg


  • 1 Preheat your oven to 200 degrees.
  • 2 Place the olive, oxtail soup mix, salt & pepper into a small bowl and combine until they form a paste.
  • 3 Add the potatoes to a large bowl and toss in the oxtail paste until evenly coated.
  • 4 Lay the wedges out on a large baking tray.
  • 5 Bake in the oven for 35-40 minutes until fully cooked and crispy.
  • 6 Serve and enjoy with some Hellmann's mayonnaise for dipping.