pestosprouts

This is a very quick post as I am fearful for my relationship if I make Dave proof read anything else. I made these wedges yesterday and a friend queried how I make them. I think people know how to make them, but make them well? I’m not sure; I’ve eaten some bad wedges in my time. These are a pretty healthy take on the good old chip. I make these when I’m shirking in the kitchen and feel a bit guilty that I’m giving Dave fish fingers and beans. They make a happy addition to any meal and at times when you just want a bowl of chips, beans and cheese (eat this now!!) these take out some of the guilt of that extra handful of cheese.

Oven baked potatoes wedges

 Serves 2

Good potatoes are key here. Maris Piper, King Edwards, Desiree – they hold their shape, the flavours good and they stand up to, two different types of cooking.

2 large potatoes

1 – 2 tbsp oil – I think (actually I know but I didn’t want to admit my full knowledge of all things diet) that some diets (slimming world) use a spray oil (fry light) and they taste nearly very nearly as good as they do with oil

Salt and pepper

Pre-heat the oven to 220ºC/gas mark 8/ 425ºF – put a tray big enough to hold all your wedges in a single layer in the oven to heat.

Cut the potato in half length ways and then each half into four. So you get 8 wedges from each potato.

Bring to the boil in a pan of water and boil for five minutes.

Drain and allow to steam dry, you can do this by leaving them in the colander over the pan.

When the potatoes are cool enough to handle and toss with the oil and plenty of salt and pepper until completely covered. Then sprinkle on a bit more salt for good luck – it’s the salt that crisps up them up a treat.

Cook at the top of the oven for 20 – 25minutes. Turn half way through. Keep an eye on them as they do have a tendency to catch at the edge.

Serve with anything you want!!

Extra!!

I make them plain most often but you can add a 1tsp each of cayenne pepper and paprika when you’re seasoning them. These are spicy and crisp and are real good with cool sour cream and guacamole.

Adding a couple of sprigs of rosemary and a few crushed garlic cloves works a treat too. To be honest the possibilities are endless, just make sure you cook them with a heavy salting and at a high temp after you’ve boiled them and you really can’t go wrong.