Potato Wedges

Potato WedgesDuring September, our renal friendly recipes will feature a variety of ways to enjoy potatoes suitable for a low potassium diet. Potatoes are naturally high in potassium however the way in which they are cooked can reduce their potassium content. When potatoes are boiled, some of the potassium is lost into the cooking water and this reduces the potassium content of the potatoes themselves. Make sure to boil the potatoes in plenty of water until they are well cooked. Throw away this water after use and do not use it to make soups, gravy, curries or casseroles. Peel potatoes before boiling if possible. The first recipe is for Potato Wedges.

Potato wedges

Home-made wedges are a great way of being able to enjoy potatoes with a lower potassium and fat content than ready-made or bought chips.

Serves 4


  • 4 medium sized potatoes (total 600g)
  • 1/2 teaspoon chilli powder (optional)
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • 1 tablespoon vegetable oil
  • Black pepper


  • Preheat the oven to 220ºC/425ºF/Gas mark 7.
  • Peel the potatoes and cut into thin wedges.
  • Place them in a large pan of cold water and bring to the boil.
  • Boil for 15 minutes and drain.
  • Brush the oil over a baking sheet.
  • In a large bowl mix the oregano, paprika and chilli powder (if using) together. Add
  • the potatoes and toss to coat.
  • Spread the wedges in a single layer onto the baking tray.
  • Cook for 20-30 minutes or until browned.


Taken from ‘Guy’s and St Thomas’ NHS Foundation Trust: Everyday eating – Tasty recipes and helpful hints for kidney patients by kidney patients’

You can download the Everyday Eating book via this link Guy’s and St Thomas: Everyday Eating.

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