Author Jean Morrison
I haven't specified exact quantities here. It's very much up to personal preference and how hungry you are. The potato wedges are best cooked using traditional liquid olive oil rather than spray oil. Spray oil obviously would be healthier but it just seems to be lacking something in the finished product when spray oil is used.
Preparation time: 10 minutes
Cooking time: 35 minutes
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Enough potatoes for your requirements
Olive oil, extra virgin is good if you have it
Seasoning such as Smoky Barbeque or Potato Wedge Sprinkle
Cut un-peeled potatoes into wedges. This is best done by cutting them in half lengthwise first. Then halve them again lengthwise. If you have large potatoes then halve them again, lengthwise (of course).
Heat oven to 220 degrees Celsius.
Place wedges in a large pan and cover them with water. Bring to the boil and simmer for 5 minutes. Drain well and return them to the dry pan. Toss gently over low heat to dry out the potatoes. This may need to be done in a couple of batches if you are cooking a lot of wedges.
Place oil in a bowl using, perhaps, 1 tablespoon to start with. Add the potatoes to the bowl and very gently toss. It doesn't matter if a few of the wedges break apart. If using a lot of potatoes then you may need to add more oil until all wedges are coated.
Place potato wedges on a large lined baking tray in a single layer. Sprinkle on the seasoning and cook for about 30 minutes until wedges are golden brown.
Serve with sour cream and sweet chili sauce on the side.
If you don't have the seasonings mentioned above simply use salt, pepper and other herbs and spices in your pantry such as paprika, powdered garlic, cumin, coriander - whatever you fancy!
There are literally thousands of potato varieties. Potatoes include both protein and fibre and are high in complex carbohydrates. They contain vitamins B, C iron and potassium.
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