Oil-free Crispy Potato Wedges

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.

So why do I cook without oil again? Oil is not healthy and it's not a whole food, it's nutrient depleted food fragments. You can read my blog post about oil here!

As always, you will find this recipe in the Fivesec Health app. 

Oil-free Crispy Potato Wedges, 2 servings

Ingredients

For the oil-free potato wedges

• 600g regular yellow potatoes

• 1 tsp chili pepper

• 0.25 tsp sea salt

For the avocado dip

• 1 avocado

• 2 tsp plant milk

• 1 tsp lime juice

• 0.25 tsp sea salt

Steps

1. Preheat the oven to 220C/428F

2. Cut the potatoes into wedges and put them into a pot

3. Boil the potatoes for 5 minutes and then drain the water

4. Add the spices into the pot, close the lid and give it a shake (it doesn’t matter if some wedges break)

5. Spread the wedges on an oven tray lined with parchment paper

6. Bake the potatoes in the oven for about 20-30 minutes 

7. In meanwhile prepare the avocado dip by combining all these ingredients in a bowl

8. Mash and wish until it’s creamy

9. When the potatoes are ready, serve as a side dish or just eat them with the avocado dip!