Wednesday 9 January 2008

Potato Wedges

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I love potatoes. I could eat them everyday for a week and never get bored of them as they are so versatile. Mashed they are one of my favourite comfort foods, roasted they are a guilty pleasure but perfect with any Sunday dinner, baked and combined with my favourite fillings they make a great dinner and I could go on and on.

Tonight I'm making oven potato wedges to have with a salad and some grilled chicken breast fillets. You can experiment with any combination of seasoning, whatever tickles you're fancy should work. It doesn't matter if you use a ready bought mix or use different herbs and spices, until now whatever I have tried has worked out just fine. You can also add things like lemon juice, balsamic vinegar or tabasco, there really are no limits. Preparing them this way makes the wedges crisp and golden on the outside and fluffy on the inside.

This makes enough for 2 people, but you can easily increase the recipe to serve more.


Savoury Oven Wedges

2 large baking potatoes, cut into wedges
1 tbsp olive oil
1 clove of garlic, crushed
1/2 tsp dried oregano
1 tsp Italian or steak seasoning
salt, to taste

Once you have cut the potatoes into wedges, (8-12 depending on the size of the potato) place the wedges into a large bowl of cold water for thirty minutes to an hour. You can leave them in longer or even overnight if you like. This washes out some of the starch and guarantees a nice crispy outside.

In a large, strong food bag, combine the rest of the ingredients and mix into a paste, by rubbing it all together.

Preheat your oven to 200C/Gas 7.

Drain the potatoes and pat them dry with a paper towel. Now add them to the large food bag. Hold the top shut and shake the contents about until your wedges are evenly coated with the spice paste.

Spread them out into a single layer on a non-stick oven tray. You won't need any additional oil, the oil from the paste is enough.

Bake for 35-45 minutes until golden and done. They need turning once after about 20 minutes.

They make a great side dish or serve them with some sour cream as a wonderful snack.


Marie Rayner said...

I hardly ever buy oven chips anymore, preferring to make my own version, quite similar to these. So much more flavour and lots less fat! Delicious looking oven wedges Sylvie!

Amanda at Little Foodies said...

Hi Sylvie, thanks so much for stopping by my blog and leaving a lovely comment.

Love the pretty decoration on your parsnip soup and the treats you brought back from NY make me want to fly there right now. I don't normally like cities but there's something about New York.