Potato Wedges recipe
“Crispy, and just perfect for dipping in ketchup”
Allergy Information
| Wheat-Free |  |
| Gluten-Free | |
| Nut-Free | |
| Dairy-Free | |
| Sugar-Free | |
| Vegetarian | |
| Vegan | |
- Cook time: 50 mins
- Yield: serves 2
The good old humble potato, so versatile, yet sadly vilified by anti-carb fans. We're fans of the potato, it's relatively cheap and easy to source, and you can make so many different meals from it.
Ingredients
2 large
[2 large]
baking potatoes
1 tbsp
[1 tbsp]
olive oil
dried rosemary or thyme
maldon sea salt
black pepper, freshly ground
Directions
Preheat oven: 200°C, 400°F, Gas 6
- Pour olive oil into an ovenproof baking tray and put into the oven to heat while preparing the potato wedges.
- Cut each baking potato in half along its length. Then cut each half into three wedges, again along the length of the potato.
- Remove the baking tray from the oven carefully as the oil should now be hot. Carefully place the potato wedges in the hot oil and make sure that all the sides of the wedges are coated in oil (tip: use a pastry brush to get good coverage). Leave the wedges with their skin sides resting on the tray intially.
- Sprinkle the potato wedges with the dried rosemary or thyme, maldon sea salt and freshly ground black pepper, put them into the oven for 20 minutes.
- Remove wedges from the oven and turn them onto another side of the wedge, put back into oven for 15 minutes.
- Remove wedges from the oven and turn them onto the remaining side of the wedge, put back into oven for 10 - 15 minutes.
- Remove wedges from oven and check that they are thoroughly cooked, the centres should be fluffy and the outsides crisp and golden. Cooking time will be dependent on the size of potato, smaller potatoes will require less time, larger will require more.
- Serve immediately as an accompaniment to a meal, or with a selection of dips for buffets, barbecues or lunchtime snacks. Great for a healthy movie night snack too with salsa, either store bought or homemade, or on their own.
