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Allergen, Diet

Lemon and Garlic Potato Wedges

garlic wedgesServes 4-6
Free of: Gluten and all top allergens.


  • 6 large Yukon gold potatoes
  • 1/4 cup (60 mL) olive oil
  • 1/4 cup (60 mL) lemon zest
  • 2 cloves garlic, minced
  • 1/2 cup (120 mL) fresh parsley, chopped
  • salt and pepper


  1. Heat oven to 400° F.
  2. Cut potatoes lengthwise into wedges. Add to a large bowl, and toss with the oil.
  3. Place wedges onto a baking sheet in a single layer. Roast 15 minutes until partially cooked.
  4. Remove potatoes from oven, mix in remaining ingredients, and spread out in a single layer again. Roast a further 15 minutes or until cooked through.
  5. Place wedges in a basket, and server warm.

Recipe by Simon Clarke First published in Allergic Living magazine. To order that issue or to subscribe, click here.

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