Recipe | Easy Paprika Wedges

Sunday, 21 January 2018
Paprika wedges dipped in tahini.

These are one of my favourite snacks or a side to go with a meal. They are really easy to make and require almost no effort. If you love them crispy like I do, be patient and leave them in the oven until they are golden brown. I love to dip my wedges into Tahini (one table spoon is Low-FODMAP according to the Monash University Low-FODMAP app).

Olive Oil
Paprika and any other seasoning of your choice!

** I’ve used ‘Spice Craft Wild Salt rocks Seasoning.’ I love this because unlike most ready mixed seasoning it doesn’t have garlic or onion powder in it! The ingredients are “smoked sea salt, black mustard, black peppercorns, thyme, juniper berry & herbs and spices”. Normally I’m a little weary about ‘spices’ on the back of a packet as I haven’t managed to work out if that includes garlic and onion powder, however I bought this from the Riccarton farmers market and the maker assured me there was none.

+Step one
Chop up the potato into chunky wedges.

+Step two
Chuck the potatoes on an oven tray and brush them with Olive Oil.

+Step three
Cover with heaps of Paprika, Salt and pepper (or any seasoning of your choice).

+Step four
Roast until golden and crispy.