A crunchy oven-bake recipe mix with garlic, parsley and oregano for delicious potato wedges.
Breadcrumbs (contains Wheat), Dried Onion, Dried Garlic (12%), Salt, Flavourings (contains Barley), Fat Powder (Sunflower Oil, Lactose (from Milk), Milk Protein), Parsley, Ground Celery Seed, Paprika, Black Pepper, Oregano, Wheat Fibre, Basil, Rapeseed Oil, Garlic Oil.
No hydrogenated fat, artificial colours, added preservatives or MSG.
For OUR RECIPE you will need …
1 sachet Schwartz Garlic & Herb Wedges Recipe Mix
4 medium potatoes (approx. 675g (1½lbs)), unpeeled
2 tbs olive oil
1. Pre-heat a large baking tray in the oven at 200˚C, 400˚F, Gas Mark 6.
2. Cut dry potatoes into wedges, place into a bowl and coat with oil. Sprinkle over sachet contents and toss to coat evenly.
3. Spread potatoes onto pre-heated baking tray and cook for 45 minutes, or until crispy and cooked through, turning half-way through.
4. Serve as a delicious alternative to chips. Great served with salsa.
Store in a cool, dry place out of direct sunlight.
|Typical Values||Per 100g
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)