Recipe By Alexandra Andersson of FiveSec Health
It's actually super simple to cook without oil, it's even easier in the oven! And who doesn't loooove some potato wedges?
I also did a little oil-free dip to the oil-free potato wedges.. YUM. This dip is also super simple because it's based on avocado and then you just add spices and a splash of plant milk to get it smooth.
SERVES 2
INGREDIENTS
POTATO WEDGES
- 600g regular yellow potatoes
- 1 tsp chili pepper
- 0.25 tsp sea salt
AVOCADO DIP
- 1 avocado
- 2 tsp plant milk
- 1 tsp lime juice
- 0.25 tsp sea salt
METHOD
- Preheat the oven to 220C/428F
- Cut the potatoes into wedges and put them into a pot
- Boil the potatoes for 5 minutes and then drain the water
- Add the spices into the pot, close the lid and give it a shake (it doesn’t matter if some wedges break)
- Spread the wedges on an oven tray lined with parchment paper
- Bake the potatoes in the oven for about 20-30 minutes
- Meanwhile, prepare the avocado dip by combining all these ingredients in a bowl
- Mash and whisk until it’s creamy
- When the potatoes are ready, serve them into your favourite Coconut Bowls with the avocado dip!
Alexandra Andersson a plant-based vegan foodie from Sweden currently escaping the Swedish winter by living in Bali. She is certified within Plant-Based Nutrition and has dedicated her last years educating and exploring the vegan plant-based lifestyle. She runs the Fivesec Health community together with her boyfriend Pontus to make it simple and attractive to adopt a plant-based lifestyle.
Blog: https://fivesec.co
Instagram: https://www.instagram.com/fivesechealth/
