Potato wedges
- Esther Clark
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Serves 4-6
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4.9 out of 5.37 ratingsRate
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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
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
3 large baking potatoes
(around 1kg)
-
1 tbsp olive oil
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Nutrition: Per serving (4)
-
kcal200
-
fat3g
low
-
saturates1g
-
carbs37g
-
sugars2g
low
-
fibre4g
-
protein4g
-
salt1.23g
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Method
-
step 1
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.
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step 2
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.
RECIPE TIPS
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.
Esther Clark
Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes
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A star rating of 4.9 out of 5.37 ratings
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