Harissa-spiked hummus
A breeze to whip up, streets ahead of shop-bought versions – plus it's lower in fat, too
Sticky potato wedges with sesame & lemon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1kg red-skinned potatosuch as Desirée, skins left on and cut into wedges
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlicgranules (we used Bart)
- juice 2 lemons
- 150ml vegetable or chicken stock
- 2 tbsp sesame seed
Nutrition: per serving
- kcal268
- fat8glow
- saturates1g
- carbs41g
- sugars2g
- fibre5g
- protein8g
- salt0.2g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the wedges in a single layer in a roasting tin. Whisk together the olive oil, oregano, garlic granules, lemon juice and stock. Pour the liquid over the potatoes, ensuring they are well coated. Season and bake for 1 hr, stirring every 15 mins so they don’t stick to the tin.
step 2
Add the sesame seeds, increase the heat to 220C/200C fan/gas 7, and bake for a further 10 mins.
