Red Potato and Carrot Wedges

​Red potato and Carrot wedges are always a great option, because we all have carrots and potatoes lying around after Xmas day, it couldn’t easier to chop them up and whack them in the oven. No seriously, this is basically all you have to do.

If you’re anything like me, the left over roast potatoes, have disappeared through the night, either into a sandwich or another ‘small’ dinner. Which can prove ever so slightly embarrassing, when guests arrive and you need to make more. However, why have more roasted potatoes, when you can have some healthier wedges and through in some carrot to make it every so slightly more festive. 

As I grow up, I realise the magic of Xmas is pretty much over by about 6pm, 8pm latest on Xmas day, however, Boxing Day is a great day to be a carb champion also and I challenge you to resist eating the left over wedges!

They take about 35-45 minutes in the oven, with the odd shuffle of the pan here or there, but they are low maintenance and you can add as much flavour as you like. I use roughly 2 medium potatoes per person, but between 8-10 wedges per person is enough, with 4 carrot wedges per person, which is approximately 1 carrot each.

Ingredients –  

10 x medium red potatoes

5 x carrots

3 tablespoons x vegan spread

2 tablespoons x vegan liquid seasoning (I use Maggi)

Salt and pepper for seasoning 

1. Preheat the oven to 180 degrees, with the tray you are going to bake you wedges in, in the oven, to ensure it is nice and hot.

2. Cut the ends of the carrots and then cut them in half width ways, before rotating and cutting each carrot half length ways as well, to give you 4 wedges per carrot. Set carrots aside.

3. Chop the potatoes, length ways in half. Then chop each half, length ways again into 2 cm thick wedges, to give you 4 wedges per potato.

4. Remove baking tray from the oven, be careful as it should be really hot, place the vegan spread in the bottom of the tin, followed by the potatoes and carrots, topped off with the liquid seasoning and salt and pepper.

5. Allow to cook for 15 minutes, before checking them, shuffle the pan to make sure nothing is stuck to the bottom and they are all getting an even bake in the oven.

6. Leave for a further 10 minutes and check again.

7. Repeat step 6 a further 2 times before serving, you will know when they are ready as the carrot wedges will be nice and soft and the potato wedges will have a brown crispy skin. 

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