Baked Mustard Potato Wedges
Perfectly roasted, these oil-free baked mustard potato wedges make for a delectable snack, appetizer, or light meal. Plus, they're incredibly simple to whip up! Enjoy them with creamy hummus for a satisfying meal.
Ingredients
- 2 lbs (900 g) russet potatoes, small to medium-sized
- 2 tbsp Dijon mustard
- 2 tsp garlic powder
- 1½ tsp paprika
- 1 tsp Himalayan salt
- 2 tbsp water
- 1½ tbsp bread crumbs, optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
- Peel the potatoes and cut them into wedges. To do that slice each potato in half lengthwise. Then cut the halves into two or three pieces depending on the size.2 lbs russet potatoes
- In a small bowl, combine the mustard, garlic powder, paprika, salt and water. Mix it well with a spoon.
- Put the potato wedges in a large mixing bowl and spread the mustard paste on top. Stir until evenly coated. If you're using bread crumbs now is the time to add them. Toss again shortly.
- Spread the potato wedges over the prepared baking pan in a single layer. Bake for about 40 minutes.
- Dip them in homemade hummus and enjoy!
Notes
- Try to cut the potatoes into evenly sized wedges – this will ensure they all bake evenly.
Nutrition
Serving: 1PortionCalories: 238kcalCarbohydrates: 52gProtein: 7gFat: 1gSodium: 254mgFiber: 6gSugar: 3g
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