Snacks
International
InternationalPotato Wedges
Crunchy-edged, fluffy-centred potato wedges at three levels, from a simple oven-baked tray to twice-cooked goose-fat wedges with garlic and rosemary.
Vegetarian
Vegan
Gluten-free
Dairy-free
Nut-free
Budget version
Plain oven wedges tossed in oil and paprika.
Per serving£0.45
Total cost£1.80
Time45 min
Ingredients for 4
- 800 g white potatoes , skin on, cut into wedges
- 3 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp garlic powder
- salt and pepper , to taste
Method
- Preheat the oven to 220C.
- Cut the potatoes into even wedges and pat dry.
- Toss in a bowl with the oil, paprika, garlic powder, salt and pepper.
- Spread out in a single layer on a baking tray, skin-side down where possible.
- Bake for 30-35 minutes, turning halfway, until golden and crisp.
- Season again to taste and serve hot.
Equipment
The three ways, side by side
Budget
Plain oven wedges tossed in oil and paprika.
Better
Par-boiled then roasted for fluffy middles, with smoked paprika and Parmesan.
Ultimate
Twice-cooked goose-fat wedges with confit garlic, rosemary and truffle salt.
