4 medium to large potatoes cut into wedges
3 tablespoons Karen’s Spicy Marinade
Spring onions chopped, sliced green & red chilli (all optional)
Pre-heat oven to 220 degrees & place potato wedges in a large pan of boiling salted water & cook for no longer than 10 minutes, leave to drain. Spray a non stick roasting tray with fry light or coconut oil & heat for a few minutes. Place wedges into a bowl & shake a little to roughen the edges then add 3 tablespoons of marinade & mix well.
Remove the tray from the oven & carefully place the wedges so they are in a single layer onto the tray, garnish with a little chopped coriander if desired then bake in the oven for one hour shaking half way through.
Serve with chopped spring onions & chillies if desired then mix 2 teaspoons of marinade with 6 teaspoons of your usual mayo, creme fraiche, yoghurt or vegan alternative & place in a separate small side dish, garnish as shown & devour!