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Nutrition: per serving

  • kcal268
  • fat8g
    low
  • saturates1g
  • carbs41g
  • sugars2g
  • fibre5g
  • protein8g
  • salt0.2g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Put the wedges in a single layer in a roasting tin. Whisk together the olive oil, oregano, garlic granules, lemon juice and stock. Pour the liquid over the potatoes, ensuring they are well coated. Season and bake for 1 hr, stirring every 15 mins so they don’t stick to the tin.

  • step 2

    Add the sesame seeds, increase the heat to 220C/200C fan/gas 7, and bake for a further 10 mins.

Recipe from Good Food magazine, March 2014

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Comments, questions and tips (2)

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Overall rating

A star rating of 3.8 out of 5.8 ratings
martin on food avatar

martin on food

A star rating of 4 out of 5.

Great recipe but be warned baked potatoes cook in 1hr 15 mins so keep a carefull eye on them as they will burn. I do recommend keeping them under foil for the first 20 mins to keep them moist and baste them often or they will turn to leather.

patriciaf

A star rating of 5 out of 5.

A tasty way to cook potatoes with their skins on a just that bit different. Use different herbs/spices to compliment different cuisines.

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