Indian Style Wedges

Since starting my Not A Diet, I’ve been on the look-out for healthier lunches and snacks I can take to work. I’ve wanted to make bombay potatoes for ages now, but I can never get them right (if anyone has any tips, they’d be greatly appreciated!). So we decided to give these Indian style wedges a go. And they were delicious!

Also, turmeric is supposed to help with inflammation, so this meal is extra good for those with chronic illnesses such as fibromyalgia, like myself.

Indian Style Wedges


Various spices – we use turmeric, garlic salt, cajun spice and cayenne pepper
Vegetable oil


Preheat oven to 200 degrees. Line a baking tray with tin foil.

Wash the potatoes, and slice into wedges (for a decent tutorial on how to do this, click here). Place in a large saucepan, boil until you can no longer lift them from the pan with a knife, then drain.

Add the spices (to taste – go careful with the chilli powder!), then using the lid, shake the pan to mix the spices and fluff the potatoes. Transfer to baking tray, then cook for approx. 40 mins, or until golden and crispy.


Easy peasy! These can be served with practically anything, or serve as lunch or a snack. We had them with steak and green beans. They’re gluten and dairy free, and are pretty damn healthy too.

What recipes do you have to share? Are you thinking of trying out any of our ideas? Let me know below!


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