Crunchy Oil-Free Potato Wedges
Ingredients
- 5-6 potatoes
- 3-4 tsp apple vinegar
- 2 tsp tamari sauce
- 3 tsp tahini
- 4 tbsp cornflour
Optional
- 4 tbsp nutritional yeast
Preparation
Preheat oven to 200 degrees with top and bottom heat.
Scrub the potatoes well and cut them into wedges.
Mix the above ingredients in a bowl except for the corn, then add potato wedges to the sauce and mix.
Put the corn semolina on a plate and roll the potatoes through it.
Place wedges on a baking tray covered with baking paper so they do not touch.
Bake for 30 minutes or until they are soft and golden brown.
Sprinkle warm potatoes with some sea salt and serve with mayonnaise or tahini sauce.
Notes
Potatoes are a healthy vegetable rich in antioxidants, with an ORAC value of 1,680 for a medium baked potato, providing 20% of daily potassium needs and vitamin B6.
This recipe is oil-free and uses cornmeal breading for crunch.
