Herby Wedges

Method

Scrub the potatoes and parboil in a pot for about 10 minutes.  You don’t want them fully cooked, just enough to take the hardness out of them.

Remove from the pot and pat dry (be careful not to burn your fingers!).

Cut each potato into wedges and place in a dry bowl.

Spritz the potato wedges with low cal spray oil and add in some sprigs of Rosemary, chopped parsley and sprinkle with 1 tbsp of paprika.

Place on a baking tray and oven bake at 180 degrees for about 20 minutes – keep an eye on them, as you want them golden.

Serve immediately with chicken, steak or pork chops.

Optional: serve with a dollop of low fat creme fraiche with a sprinkle of chives.