Making Your Own Potato Wedges

 

I usually like to write a bit of a blurb before the recipes I put up, but my potato wedges are almost ready, and I’m utterly ravenous for them.

So instead of making suggestions about what to serve them with (everyone knows that potato wedges go with pretty much anything, and are even awesome just served up with a dip) I’m simply going to say that after you’ve made your own once, you’ll never buy frozen ones again. Because they’re so much tastier when you make them yourself. And really easy too.

Preparation time:  10 minutes (including parboiling)
Cooking time: 30 minutes
Serves: 4

how-to-make-potato-wedgesIngredients

  • 600g baking potatoes
  • olive oil
  • sea salt & freshly ground black pepper

Preparation method

  1. Preheat oven to gas mark 6, and put a large pan of slightly salted water on to boil.
  2. Scrub the potatoes clean and cut out any black or nasty bits. Cut the potatoes into chunky wedges and add to the pan of boiling water. Parboil for 8 minutes, then drain and leave sitting in colander for a few minutes to steam dry.
  3. Transfer the now dry parboiled wedges from the colander into a roasting tray. Add 2 tablespoons of oil (nobody said they were a healthy option…), a pinch of salt and pepper and toss it all together so that the wedges are all coated in the oil.
  4. Spread them all out in one layer on the roasting tray, and cook in the oven for 30 minutes until cooked through, and crisp and golden on the outside.
  5. Serve with your dish or a nice dip, and yum them up good!

Tip: There are so many things you can add to wedges to spice or herb up your wedges. Try some paprika (or even a little chilli powder) to heat them up a bit, or add some dried oregano if you’re serving them as part of a chicken dish.