How I Make Potato Wedges

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.