Potato Wedges

I have been asked for my recipe for potato wedges so here it is!  Floury potatoes are best for wedges, if you’re not sure just go for ‘baking potatoes’ they will usually have the right texture.FullSizeRender-3

  • 1.5 kg floury potatoes
  • 1 tsp oil
  • heaped teaspoon sea salt flakes

Heat your oven to it’s highest setting.

Cut the potatoes into wedges, I usually find eighths are about right but if they are very large potatoes you might need to go to sixteenths.  Put the wedges into a large bowl.

Now you need to get the excess moisture off your potatoes.  I do this by getting some good quality paper kitchen towel, plunging it into the bowl of potato pieces and moving it around until it is wet, then doing it again.  I’m sure you could use a clean tea towel for this if you don’t want to use paper kitchen towel.

Now drizzle your teaspoon of oil all around the bowl of potatoes, sprinkle the salt flakes too, and toss the potatoes well to combine.  They will have the tiniest coating of oil!  Spread the potatoes out onto two large baking trays and put into the hot oven.

The wedges should take about 30-40 minutes to cook.  You will need to take them out of the oven every 10 minutes and toss them to stop them sticking – the oven is very hot and they WILL stick a bit and some of them will break when you toss them but don’t worry, just scrape them up and put them back in, the bits that have stuck and broken will go lovely and crispy when they are all done.

Pile all of the wedges onto one tray and tuck in!  This recipe makes loads of wedges which is just right for my family of five, but obviously you can make much smaller portions by reducing the quantities.


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