Tuck into some tasty Syn Free Garlic and Herb Potato Wedges, a perfect side dish to complete any main meal and without the guilt too.
Who doesn't love potato wedges? I've been making potato wedges long before ever doing Slimming World because they are such an easy and delicious side dish to make. Perfect just as they are with a bit of sea salt, or spiced up with herbs or spices.
My favourite seasoning is herb and garlic. Garlic is just the best flavour ever don't you think?
You can literally add garlic to anything and it tastes amazing, right?
Over the years of making them, I've discovered the best potatoes to use are Yukon Golds. For those that have not heard of Yukon Gold's before, they are a yellow-fleshed potato, that has a lovely natural butter taste. In the UK, the closest variety you will find is the Elfe potato, which you can find at Aldi or Waitrose.
You will find Yukon Golds featured in quite a few of my recipes:
- Low Syn Loaded Nacho Fries
- Syn Free Loaded Baked Potato Soup
- Syn Free Scalloped Potatoes
- Syn Free Mini Cottage Pies
- Syn Free Chip Shop Chips
- Syn Free Mashed Potatoes
- Chunky Leek and Potato Soup
- Bacon, Cabbage and Potato Soup
- Syn Free Minestrone Soup
Depending on the size of your potatoes, you may only need to slice in half, and then slice in half again, sometimes if they are slightly bigger, you can slice in half and slice each half into 3, so you get 6 wedges from a potato. You don't want them too small, these are wedges after all.
The key to how I make these Garlic and Herb Potato wedges is to soak them in water for approximately an hour to remove some of the starch.
This is a slightly different method to how I make my Syn Free Chips and Crispy Golden Potatoes. For those, I use a floury russet potato and parboil them before baking.
But for potato wedges which are chunkier, and using a different type of potato, the parboiling is not needed, as you want them to be soft and fluffy on the inside, but nice and golden on the outside.
Trust me when I say this method works every time. My kids especially love these Potato Wedges. They will often dig into a plate of these with some salad and a few different dips.
Once you drain them from the water, give them a good rinse with cold water and then thoroughly dry with some kitchen roll or a clean tea towel.
I then add them to a bowl and give them a spray of spray oil, to coat. This helps the seasonings to coat them.
I add a good pinch of sea salt (you can always add more when serving if needed), pinch of black pepper, some garlic powder (more or less depending on how garlicky you like them) for us about ½ tbs is plenty for this amount of potatoes in the recipe and then lastly about a ½ tbs of dried parsley. The dried parsley works better than fresh on this recipe, as with the high heat you are baking them for, fresh can tend to burn, whereas the dried retains its colour. By all means, sprinkle with some fresh parsley once removed from the oven for that lovely fresh green colour.
I bake for 40 mins at 430f, and halfway through, remove from the oven and turn them on the tray to get an even golden colour and give them one last spray of spray oil.
Make sure you space the Garlic and Herb Potato Wedges well apart on the tray too, if you have ever cooked syn free chips and piled them all on a tray close together and they didn't get crispy, that is totally why, cramming them too close together, means the heat can't circulate and they just steam and go soggy.
I recommend lining your baking tray with some parchment paper, it helps to stop the Garlic and Herb Potato Wedges from sticking and makes them easier to turn, plus it will make your tray much easier to clean up afterwards. I'm saving you time here.
I use one of these large Nordicware Baking Sheets. I love the nordicware cookware, it is heavy duty and really good quality. Cleans up super easy too.
These Garlic and Herb Potato Wedges are seriously addictive and so delicious you will of popped a few in your mouth before they even reach the tray, in fact, you may want to enjoy these just on their own with some ketchup, a salad and my quick garlic herb mayo, which is perfectly yummy with these Potato Wedges.
I just mix some light mayonnaise with garlic powder and fresh parsley and it is seriously amazing with these wedges.
Ketchup is just 1 syn per tbs in case you are wondering, or you can make up some of my Low Syn/Low Sugar Ketchup to save some syns.
The quick garlic herb mayo syn value will depend on the type of mayo you use, for enough of the dip to serve 4 people, I use about 4 tbs of light mayo, which is 2 syns per tablespoon, so 8 syns for the whole dip, which might seem like a lot, but you are not going to have more than 1 tbs per person, so it's not too bad. You can always add a little yoghurt and less mayo if you prefer, but there is nothing like the full creaminess of all mayonnaise.
Looking for some main dishes to serve with these Garlic and Herb Potato Wedges? Check out these:
- Syn Free Sloppy Joes
- Diet Coke Chicken
- Honey and Garlic Chicken
- Maple Glazed Chicken
- Baked Chicken Fingers
- Beef and Six Bean Chilli
- Honey and Mustard Chicken
- Syn Free Chilli Con Carne
- Low Syn Honey Mustard Glazed Pork Loins
- Meatballs in Tomato-Maple Sauce
- Kickin Barbecue Chicken
- Stove Top Low Syn Pulled Pork
and if that’s not enough to choose from, don’t forget my FULL RECIPE INDEX with over 500+ delicious Slimming World Recipes.
WHAT KITCHEN ITEMS DO I NEED TO THESE GARLIC AND HERB POTATO WEDGES?
- Kitchen Scales
- Measuring Spoons
- Chopping Board
- Santoku Knife (perfect knife for chopping veg)
- Large Mixing Bowl
- Baking Tray
- Parchment paper
IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT AND DON’T FORGET TO TAG US IN YOUR PHOTOS @SLIMMINGEATS ON INSTAGRAM
Syn Free Garlic and Herb Potato Wedges
This recipe is gluten free, dairy free, Vegan, Slimming World and Weight Watchers friendlyExtra Easy - syn free per servingGreen/Vegan - syn free per servingWW Smart Points - 4
- 800g of yukon gold potatoes (or similar potato), sliced into wedges (skin on)
- spray oil
- 1 tsp of salt
- ½ tbs of garlic powder
- ½ tbs of dried parsley
- salt and black pepper
- Add potatoes to a large bowl, cover with cold water and leave for approx 1 hour
- Drain, rinse thoroughly and pat completely dry with kitchen towel.
- Preheat oven to 220c/430f
- Place wedges in a large bowl, spray to coat with spray oil
- Add the salt, pepper, garlic powder and parsley.
- Toss to coat.
- Line a large baking tray with parchment paper.
- Spread the wedges out on the tray well spaced apart.
- Bake for 20 mins, take out, turn and then spray with a little more spray oil and bake for another 20 mins (40 mins total) until lovely and golden in colour.
- Season with more salt to taste if needed.
- Serve with your choice of main, or enjoy these just as they are with a salad.
For the garlic and herb mayo:
Mix 4 tbs of light mayo with a pinch of garlic powder and some fresh chopped Italian parsley. Makes a delicious dip (this is enough for 4 people, so approx 2 syns per serving)
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also, double-check syn values of synned ingredients as different brands can vary.
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Nutrition InformationYield 4 Serving Size 1 serving
Amount Per Serving Calories 141Total Fat 0.1gSaturated Fat 0.1gSodium 613mgCarbohydrates 32.2gFiber 4.9gSugar 1.7gProtein 3.6g
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