Vegetarian Potato Wedge Fries Recipe

Stored in an airtight container in the fridge, it will keep for 1 day.

Ingredients

• Cooking spray
• 3 large baking potatoes
• 2 tbsp olive oil
• 1 tsp minced garlic
• 2 tbsp grated Parmesan cheese
• ¼ tsp chilli powder

1. Preheat oven to 375ºF. Using a vegetable brush, clean potatoes and cut each potato into 8 wedges, leaving skins on.
2. Lightly coat a rimmed baking sheet with cooking spray and place potato wedges on lengthwise.
3. Mix oil and garlic together in a small bowl. In a separate bowl mix together Parmesan cheese and chilli powder. Using a pastry brush, coat wedges using half of the oil mixture. Sprinkle on half of the Parmesan mixture.
4. Place baking sheet into the oven and allow wedges to bake for about 20 minutes. Remove tray from the oven, turn over wedges and bush on remaining oil and sprinkle remaining Parmesan mixture like before. Place back into the oven and bake until potatoes are tender and crisp, which shouldn’t take longer than 20 minutes.
5. Test seasoning and divide onto a platter or individual plates.

Serves 4-6

Simple-to-Make Tortilla Chips

These chips are easy and quick to make and taste amazing with black bean dip. Kept in a warm oven on a baking sheet, the chips will keep for up to 2 hours before serving.

Ingredients

• 6 flour tortillas (each 7 ½ inches)
• Cooking spray
• Olive oil

1. Place tortillas onto a cutting board and cut each tortilla into eight wedges.
2. Working in batches or on several baking sheets, coat baking sheet(s) with cooking spray and arrange on tortilla slices, making sure they don’t overlap. Drizzle on a small amount of olive oil, barely enough to coat.
3. Place into the oven, under a broiler. Bake until both sides are a golden brown colour and crisp, which shouldn’t take longer than 2 minutes per side. Transfer onto a cooling rack.
4. Once cool, divide onto a platter or into bowls and serve with dip.

Makes 80 chips