Italian Potato Wedges (with Omega 3’s!)
ITALIAN POTATO WEDGES
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 SheWearsManyHats.com 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
INGREDIENTS
- 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
INSTRUCTIONS
- Preheat oven to 400-degrees F.
- Prepare the flax egg (1 Tbs ground flax mixed into 3 Tbs water).
- 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.
- Add the rest of the ingredients into the flax egg, mix well.
- 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.
- Additional salt and pepper to taste.
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