Potato Wedges

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Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads.

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Potato Wedges

Potato Wedges


  • Author: Maki Hojo
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Easy
  • Diet: Vegan

Scale

Ingredients

  • 3 large baking potatoes (around 1kg)
  • 1 tbsp olive oil

Instructions

  • Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.

  • Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren’t overlapping. Roast for 30 mins, turning halfway until golden and crisp.

Notes

ADD PAPRIKA OR CHEESE

Add 2 tsp hot smoked paprika for added spice or make them cheesy by sprinkling 100g grated cheddar over the wedges 5 mins before the end of the cooking time.

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