3 November 2014

Lemon & Chili Wedges

Serves: 2
Time: 30-35 mins

Lemon & Chili Wedges
Sometimes you come home from your day and you just want something tasty and comforting, that's not too complicated for your tired brain to handle. I served these lemon chili wedges up as a side dish with some cashew cream of cauliflower soup and they were a perfect compliment to one another & with the same cooking time no planning ahead needed to be done for the timings! For a more nutritious alternative you could use sweet potato or squash and roast in the same way; the sweetness of these veg would be a great contrast to the spicy chili (I may just have to try this!) and could be served up with some plain soy yogurt as a snack.

You'll need:

Lemon & Chili Wedges
  • Baking dish
  • Chopping board
  • Knife
  • Fine grater
  • Spoon (to stir)


  • 2 large baking potatoes
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1-2 large chili peppers, chopped
  • 1/2 tsp cayenne pepper
  • 1 lemon, un-waxed
  • 1 tbsp Olive oil
  • Salt & pepper (to taste)


  1. Preheat the oven to 200°C.
  2. Chop the potatoes in half length-ways, then chop further to create wedges and place in the baking dish.
  3. Grate the zest from the lemon over the wedges, then cut it into quarters and place in the dish before continuing to add the olive oil and all other ingredients. Stir together until all the wedges are coated and bake for a total of 30-35 minutes, mixing at the half way point.
  4. Serve these up as a side dish and enjoy! Cassidy xx

Lemon & Chili Wedges