4 medium size potatoes (Fluffy Maris piper, King Edwards, Cara)
Prep to Cook: Pre-heat the oven, roasting tray, vegetable knife, mixing bowl, tablespoon
Prep: Pre- heat the oven: 210 C or Gas 7.
Scrub the potatoes and dry with kitchen paper.
Cut the potatoes into half lengthwise
Slice down the length into half and then each half into two
Put the wedges into the mixing bowl and spoon over the cooking oil
Mix thoroughly and tip the potatoes onto the roasting tray
Separate the wedges so that they are not overlapped
Put the roasting tray into the oven and leave then to cook for 35-40 minutes
Serve straight away whilst they are crisp.
Home-made potato wedges are cheap yet satisfying. Make them for snacks or as accompaniments for soups, salads and pies. I am reminded how good they are . . . off to the kitchen
If you are preparing a large quantity of wedges they will take longer to cook. Select a wide, shallow cooking tray to allow maximum heat to cook the wedges.
Cooks Know How: Potato wedges are easy to cook and inexpensive. The starchy potato needs to have time to cook and become soft whilst the outer coating turns a lovely golden brown. The oven temperature needs to be hot and the roasting tray not overcrowded. Select the type of potato that will cook well under high temperatures. Waxy potatoes are not the best choice. You need to have a pre-heated hot oven for best results and cook the wedges turning them during the cooking to prevent them sticking to the roasting tray. Use kitchen paper to remove any excess oil once they are cooked. Chunky wedges are impressive and give a good dipping ‘chip’.
Sprinkle the wedges with sea salt or flavoured sea salt and a dip or a ketchup.