This recipe version of baked potato wedges was inspired by Freelee The Banana Girl’s recipe on baked potato wedges and sweet chili sauce. This recipe is part of her Raw Til 4 programme where she advocates those who are following this diet to eat cooked natural foods which are high in carbohydrates after 4pm each day. One of her everyday dinner meals is baked cut potato slices with homemade sweet chili sauce. Seeing that it’s rather quite simple to prepare, I decided to give it a try – but trying it in my own way of cooking.
Baked Potato Wedges
2 russet potatoes
There are several types of potatoes but I prefer using U.S russet potatoes which have been washed so that there’s less work involved to prepare these potatoes. It’s also easier to cut them into long wedges. But you could most certainly try other varieties of potatoes like sweet potatoes or other root vegetables like carrots.
1.Wash the potatoes till the skin is really clean.
2. I will usually leave the skin on because the skin itself is loaded with fibre. Slice it into long oblong chunks, looking like fries.
3. Lay the potato wedges on the tray and baked it in the oven at 180 degrees for 20 minutes or until the wedges had turned golden brown.
In Freelee’s recipe, she often omits the salt and oil in her recipe. And she’s right – there isn’t really a need to season it with salt and oil because the freshly baked potatoes on its own taste really good.
To make it look more appealing, I sprinkled some parsley over it.
Raw Sweet Chili Sauce
1 teaspoon of chopped Red Chili
Some basil leaves
1/2 teaspoon of Sesame seed oil
4 tablespoons of Lemon juice
2 tablespoons of Palm Sugar
2 tablespoon of vinegar
1/2 teaspoon of Liquid Amino (a substitute for soysauce)
Blend all the ingredients together in a blender and serve!
Dip the potato wedges into the sauce and enjoy!
( Caution: The sauce might be a little spicy!)