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
Gluten-free
Nut-free
Better version
Par-boiled then roasted for fluffy middles, with smoked paprika and Parmesan.
Per serving£1.05
Total cost£4.20
Time55 min
Ingredients for 4
- 800 g Maris Piper potatoes , cut into wedges
- 4 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 30 g Parmesan , finely grated
- 2 cloves garlic , crushed
- sea salt , to taste
Method
- Par-boil the wedges in salted water for 6-7 minutes until just tender at the edges, then drain and steam-dry.
- Preheat the oven to 220C and heat the olive oil on a tray.
- Toss the dried wedges with smoked paprika, oregano and crushed garlic.
- Roast on the hot tray for 30 minutes, turning twice, until deeply golden and crisp.
- Scatter over the Parmesan and roast for a final 3-4 minutes until melted.
- Finish with sea salt and serve.
Equipment
- saucepan
- baking tray
- colander
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.
