These oil-free roasted crispy Zaatar baked wedges are definitely worth a try. Children love them! Zaatar is a Middle Eastern spice blend which can be used on yoghurt with olive oil and bread, meat or chicken, or vegetables. Very healthy, and no addition of fat is needed, yet the texture comes out on point!
Dietary: Suitable for vegans, lactose-free, and coeliac diets
Preparation time: 10 minutes
Cooking time: 30 minutes
1 large potato, washed well, with skin kept on
1 ½ Tbsp zaatar
- Preheat convection oven to 230oC/210oC Fan/Gas Mark 8.
- Cut the potato into wedges.
- Place the potato wedges in a large pot, topped with water and bring to a boil. Once boiling, set a timer for 5 minutes until slightly soft but not fully cooked.
- Drain and place into a bowl.
- Once slightly cooled, season with zaatar.
- Place the potato wedges onto a baking tray lined with parchment.
- Bake for 20 minutes, flipping wedges halfway through cooking time.
- If you want extra crispiness, broil it for 2 to 3 minutes.
This recipe has been donated by Serena Ammache, Student Nutritionist
Per serving: 72 g
Total calories: 83 kcal
Fat: 1.2 g
Saturated Fat: 0.2 g
Carbohydrate: 15 g
Total sugar: 1 g
Fibre: 2.6 g
Protein: 2.2 g
Salt: 0.35 g
- No oil or addition of fat was required for the cooking process.
- Carbohydrates are the primary and preferred source of energy.
- Potatoes are a primary source of vitamin C.
- Keep the skin on the potatoes as it is full of nutrients and fibre, and it will make the potatoes crispy when baked in the oven.
- Low saturated fat.
- Source of fibre.
- Potato can be substituted with sweet potato, squash, parsnip, cauliflower, eggplant etc.
- You can make your own Zaatar mix using thyme, sumac, toasted sesame seeds, and salt.
Reviewed by Kathy Lewis, R.Nutr., Registered Nutritionist
© 2021 The Caroline Walker Trust