Crispy Potato Wedges with Italian Mayonnaise

clock 20 minutes + 40 minutes bowl Serves 4


  • 2 medium-sized potatoes, peeled, cut in to wedges
  • 1 egg white
  • Salt
  • Pepper
  • 1 tsp dried oregano
  • Vegetable oil spray
  • Italian Mayonnaise:
  • 4 sundried tomatoes
  • 1 cup boiling water
  • 2 tsp capers, chopped
  • 1 tsp wholegrain mustard
  • 1/2 cup low-fat mayonnaise
  • Chopped parsley, for garnish
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  • 1. Preheat oven to 250°C (230°C fan-forced). Grease and line a large baking tray. Pat the wedges dry with a paper towel.

  • 2. Whisk egg white, salt, pepper and oregano in a large bowl. Add the wedges and toss through the mixture until coated.

  • 3. Spread wedges in a single layer on the lined tray. Spray with oil and bake for 20 minutes. Remove from the oven and toss well, then bake for a further 20 minutes or until crisp and golden brown.

  • 4. Meanwhile, to make the Italian mayonnaise, combine sundried tomatoes, capers, mustard and mayonnaise.

  • 5. Serve potato wedges garnished with parsley with mayonnaise on the side.

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