If given a choice of chips or wedges I will always go for wedges. And even better I will pick my own wedges over shop bought ones. B-)
How do I make them, you ask? Dead easy!
First off… Preheat your oven to 200C (390F).
Get some potatoes, enough to feed all your hungry mouths! I generally go for more floury potatoes (Good for mashing) but these were waxy Maris Peers. Not quite as good.
Leaving the skins on, cut your potatoes in half and then thirds. If your potatoes are a little bigger you can cut the potato into 8’s rather than 6’s.
Drop your wedges into a bowl with about a tablespoon of oil and flick the contents around so they all get coated evenly.
Add in enough plain flour that it coats the wedges. Judging the amount of flour you need can be tricky. I used about a tablespoon for this amount. you may want to judge this for yourself.
Once you have the flour in there you can add in any herbs or spices you want. We like Jajita, Tex Mex, cayenne pepper, a mild curry or even the ‘Chips’ spice Shwartz makes!
Once you have it all prepared you need to place them on a baking tray, skin side down.
Once you have filled the tray pop them into the oven for about 20 mins. After 10 mins you may want to turn them to ensure even cooking.
After 20 mins check to see if they are cooked. If they are still solid check again after 5 mins. Note that larger wedges will take longer to cook!
Once happy remove from the oven and eat with a selection of dips!
I suppose you could cook them in a deep fat fryer… I wouldn’t know because we don’t have one and there is no way on this planet I’m going to use a chip pan.
Besides, roasting in the oven is better for you than frying… Less oil.
This is one of my fall back recipes I found a long time ago. It’s rather simple to put together and needs no super special ingredients and yet another of meals that can be messed around with to fit peoples tastes.
Serves 6 (or 4 Good servings)
- 1/2 A good size Butternut Squash
- One red sweet pepper (Capsicum)
- Half a bunch of Spring Onions (4 or 5 stalks)
- 100g Sweetcorn (Defrost fully if using Frozen)
- 6 Eggs (Lightly beaten)
- 1/2 (118 ml) Cup of Oil
- 1 Cup (125 grams) plain flour
- Salt and pepper to taste
- Cayenne pepper to top
Preheat your oven to 180C (350F)
Cut off the skin and then dice your squash into about 1/2 inch cubes and place them into an oven proof dish.
Measure out, defrost and generally prepare the rest of the ingredients. The spring onions and pepper can be roughly chopped. no finesse needed here!
Place the now defrosted sweetcorn, red pepper and spring onions into the bowl with the Squash and then add the oil. Mix and coat well.
Add in the lightly beaten eggs and then the salt and pepper to taste, I personally go for less salt and more pepper but you are free to suit yourself. Then add in the flour and carefully mix all the ingredients together to ensure they are all well coated and that there are no pockets of dry flour anywhere.
Once it has been mixed sprinkle with Cayenne pepper. If Cayenne is too much, or not enough of a bite, feel free to substitute for something more to your own taste. Ghost chillies are a thing, BTW!
Put the dish, uncovered, into the preheated oven for an hour. Once the hour is up it will need 5 minutes resting time out of the oven before serving… This is important!
Serve with home-made potato wedges like we usually do or perhaps a salad?
The meal will keep after cooking but will need to be kept in an airtight box in the fridge for no more than 3 days.
This recipe goes very well with the addition of bacon. But if you do add any meat it will need to be at least partially cooked before adding to the mix. Not only that but you may need to adjust the amount of oil as some meats are naturally oily.