Potato Wedges
Crispy chips, cooking from scratch, using the whole potato & a little oil
Kids love chips, don’t we all at times? This recipe is for a healthier version of deep fried chips. They are oven baked, skins left on, take less than 5 mins to prepare and are really tasty.
Serves: 4 portions Prep time: 3 mins
Ingredients:
4 Rooster potatoes, washed and dried
3 tbsp Olive oil
2 tsp Sea Salt
1 tbsp Herbs de Provence (optional)
Method:
1. Preheat oven to 200°C.
2. Cut the potatoes into wedges, about 8 from each, with skin on.
3. Pour the olive oil onto the baking sheet and heat for 5 mins in oven.
4. Toss the potatoes in the oil, season with salt and herbs and pop back in oven,
5. Bake for 30 mins, turning half way through.
6. The wedges often break up a bit when you turn them, but this makes them even more delicious.
Variation: I love to steam the wedges for 15 mins after step 2. This allows the inside to stay floury and the outside to get crispy.
These can also be made using sweet potato, Sweet potato are less starchy, and contain more vitamins and minerals and have a natural sweetness.
Serving suggestions: Serve as a side dish; beautiful with steak, duck breast, fish, home made nuggets, the list is endless.
Storage: Best prepared, cooked and served immediately.
