2 medium-sized baking potato

1 tsp cornflour

1 tsp mild chili powder

1 tsp paprika

1 tsp cumin

2 tbsp garlic infused oil

½ salt

1 pinch pepper


Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges (you can leave the skin on if you prefer).

Put in a pan, pour in enough water to cover and bring to the boil.

Simmer for 2 mins, then drain well, shaking the colander. While cooking mix the spices together and set aside.

Put the garlic infused oil, roasting tin with some salt and pepper.

Add the potatoes and toss well until they are coated and glistening.

Leave to soak up the oil  for 10 mins, then coat with the spices.

Bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - Mexican potato wedges
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
*We recommend the help  of a registered dietician