Potato Wedges

Potato Wedges

You’ll need plenty of Crisp ‘n Dry oil to stop the wedges from sticking to the tray, but it won’t spoil the flavour of the seasonings. Great as a tasty alternative to chips with your main meal, or just with a dip as a sharing dish.


4 tbs Crisp n Dry
4-6 large potatoes (allow about 200g per person for a generous portion), scrubbed
1 tsp sea salt flakes
Black pepper
½ tsp paprika
Good pinch chilli flakes (optional)
Soured cream
Few chives, snipped, for garnish

Step 1

Preheat the oven to 180ºC fan/200ºC conventional/gas 6. Heat a large shallow roasting tin or heavy baking tray.

Step 2

Scrub the potatoes but don’t peel them. Cut each potato into 8 wedges and pat dry with kitchen paper. Place the potatoes into a large bowl.

Step 3

Season with the salt, a good grind of black pepper, the paprika and chilli flakes then drizzle over the oil. Toss well to ensure all the wedges are evenly coated.

Step 4

Tip onto the hot tray and cook in the oven for 25 minutes, turning occasionally, until evenly browned all over and cooked through.

Step 5

Serve the wedges with a pot of soured cream with chives scattered on top, for people to dip the wedges into.


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