Potato Wedges

INGREDIENTS

  • 3 large russet potatoes
  • ⅓ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • ½ cup vegetarian parmesan cheese

PREPARATION

  1. Preheat oven to 400°F/200°C.
  2. Thoroughly wash potatoes, cut in half, and slice into wedges.
  3. Toss wedges in olive oil and seasonings. Place on a baking sheet, skin side down, and bake 40-50 minutes.
  4. Enjoy!

Zucchini Wedges

INGREDIENTS

  • 3 large zucchinis
  • 2 eggs, beaten
  • 2 cups Italian breadcrumbs
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon pepper

Servings: 3-4

PREPARATION

  1. Preheat oven to 350°F/180°C.
  2. Slice the ends off of each zucchini, then slice them in half and into wedges.
  3. In a bowl, mix breadcrumbs, red pepper flakes, and salt.
  4. Dip each wedge into egg mixture, then breadcrumb mixture. Place on a baking sheet, skin side down.
  5. Bake 15-20 minutes.
  6. Enjoy!

Avocado Wedges

INGREDIENTS

  • 3 ripe avocados
  • 2 eggs, lightly beaten
  • 1 cup flour
  • 2 cups panko breadcrumbs
  • Salt, to taste
  • Cayenne pepper, to taste

Servings: 3-4

PREPARATION

  1. Preheat oven to 400°F/200°C.
  2. Slice each avocado in half, then into wedges. Scoop out of the peel.
  3. Mix panko breadcrumbs with salt and cayenne. Dip each avocado wedge in flour, then eggs, then panko. Place on a parchment-lined baking sheet, and bake 12-15 minutes, flipping once.
  4. Enjoy!

Sweet Potato Wedges

INGREDIENTS

  • 3 medium-sized sweet potatoes
  • ⅓ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh rosemary, finely chopped

Servings: 3-4

PREPARATION

  1. Preheat oven to 400°F/200°C.
  2. Thoroughly wash sweet potatoes. Slice in half, then into wedges.
  3. Toss wedges in olive oil and seasonings. Place on a baking sheet, skin side down, and bake 30-40 minutes.
  4. Enjoy!
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