Ingredients
1kg waxy potatoes
such as desiree, skin on
2 egg whites
lightly beaten
1 tsp cumin
1 tsp paprika
olive oil spray
2 small cobs of corn
kernels removed
1 small red capsicum
finely chopped
1 small green capsicum
finely chopped
1/2 small Spanish onion
finely chopped
1 med-large tomato
chopped
1 tsp cumin
for salsa
1 tsp paprika
for salsa
1 pinch salt
1 pinch chilli powder
1 tbsp lemon juice
½ cup light sour cream
for serving
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 large oven trays
- 1 baking paper
- 1 small-medium saucepan
- 1 cutting board
- 1 sharp knife
- 1 mixing bowl
Instructions
- Heat oven to 220°C (200°C fan-forced) and line 2 large oven trays with baking paper. Set aside.
- Cut potatoes into fairly evenly shaped wedges.
- Whisk egg whites with cumin and paprika and toss wedges through mixture. Drain off any excess liquid.
- Lay out the wedges on the prepared oven trays. Spray lightly with oil and season lightly with salt and pepper.
- Bake for 25 minutes before turning wedges over.
- Lightly spray with oil again and continue to bake for 20-25 minutes until wedges are golden and crispy.
- While wedges are baking, bring a small-medium saucepan of water to the boil and add corn kernels.
- Simmer kernels for 4-5 minutes before draining and refreshing in cold icy water. Drain and pat dry.
- Combine corn, capsicum, onion, tomato, cumin, paprika, salt, chilli powder (if using) and lemon juice together. Mix well and set aside.
- Serve wedges in bowls, topped with salsa and a dollop of sour cream.
Notes
Tip
For chips or wedges you need to use waxy potatoes as opposed to floury potatoes. Waxy potatoes will hold their shape and not go mushy like flour ones (which are perfect for mash).
Tip
To remove kernels from corn cobs, hold cobs firmly in a vertical position on a board and slice down as close to the cob as you can get with a sharp knife. The kernels will come straight off.
Variation
You could add extra punch to the salsa with a teaspoon or more of Tabasco sauce.
