Crispy potato wedges
This has to be one of the easiest recipes I know. In fact, you can’t even call it a recipe as it involves so little work and so few ingredients. What’s more, the big taste of these little beauties hide the fact that it has probably taken you longer to read this intro than it will to slice and spice the wedges and get them in the oven. Make more than you think you’ll need as they disappear faster than cash in a banking crisis.
Ingredients: 3/4 large potatoes, light olive oil and your choice of herbs or spices. My favourite at the moment is smoked paprika to which I add a smidgen of chilli flakes.
Method: Scrub the potatoes, dry and then slice into evenly sized wedges. Put the wedges into a large plastic bag or large bowl. Add the oil, I find 2 tblsp just about enough and 1-2 tsps of the herbs and/or spices. Shake the bag or mix thoroughly in the bowl. Turn the wedges out onto a large sheet pan covered with parchment paper or a reusable liner. Bake near the top of a hot oven for approximately 35/40 minutes. I never bother to turn mine half way through, although if you’re feeling diligent it certainly won’t do the wedges any harm. Serve piping hot with your choice of dipping sauce. I like to serve mine with a good mayonnaise and/or tomato sauce and my all time favourite sweet chilli sauce. It’s hard to say how many this will serve as no matter how many potatoes I slice up, the potato wedges bowl is always empty before all the others. It will probably serve 3/4 as part of a larger meal or 2 as supper dish.
Variations: Sometimes I dice the potatoes into small cubes before tossing in the oil and spice mix. They don’t take long to cook and go down a treat with bbq chicken served with home-made coleslaw and a few salad leaves. Sweet potatoes also work very well here. They won’t need so long in the oven though, so check them after 25 minutes.
“The only time to eat diet food is while you’re waiting for the steak to cook.” Julia Child