Chronicles Von Quandt

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Italian Potato Wedges (with Omega 3’s!)


OMEGA 3’s Included!

These simple, Italian potato wedges make a great side dish for any meal and pack a punch using a binder of an omega 3 rich, flax egg.  Flavor & texture-wise they split the difference between a baked potato & roasted wedge.  Many thanks to
Amy Johnson over at for the base recipe used for these dinner savers!  We are serving them tonight with BBQ Burgers and steamed broccoli & cauliflower.
Serves: 4
PREP TIME:  10 mins | COOK TIME:  25 mins | TOTAL TIME:  35 mins


  • 3 medium baking potatoes, scrubbed clean
  • 1 flax egg (1 Tbs ground flax mixed into 3 Tbs water)
  • 1 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 1½ teaspoon kosher salt
  • cayenne pepper (to taste)
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano


  1. Preheat oven to 400-degrees F.
  2. Prepare the flax egg (1 Tbs ground flax mixed into 3 Tbs water).
  3. Cut potatoes in half, lengthwise, then slice each half into quarters to create 8 “taters” per potato (we cut them again crosswise to have 16) then put in a large mixing bowl.
  4. Add the rest of the ingredients into the flax egg, mix well.
  5. Pour the flax egg mixture over the taters and toss until well coated; spread out evenly on baking sheet. Bake for 25-30 minutes at 400-degrees F or until done.
  6. Additional salt and pepper to taste.

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This entry was posted on February 20, 2015 by in Recipes and tagged , , , , , , , .

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