Home made potato wedges

These are a doddle.  In fact, they are so easy, so tasty and so frugal, I don't know why I ever bother buying frozen ones.  Well, I do, it's idleness, but I really shouldn't.

You need a floury potato, I think.  Anything that makes a good roastie will be fine for wedges.  One medium sized spud is fine, a large one will make far too many for me.

I just scrub the skin, if necessary, I don't peel, as I like the skin.  However, you can peel it, if you like.  Some like to par-boil the wedges.  Again, I don't, but you can.

So, the simplest way is to wash the potato, cut into wedges (long, triangular shapes - my chips are just the same but are rectangular shaped instead and they are also very tasty).  I then soak them in cold water for a little while.

When ready to cook them, I drain them and dry them thoroughly on a tea towel or a muslin.  Then I pop them in a poly bag and add some veg oil, squidging them around to completely coat them.  This is quite good because you can control how much oil you add: a little does go a long way when you use this method.  Sometimes I add herbs and/or spices too (see below).

Then I tip them onto a non-stick baking tray with parchment inserted (the parchment stops any sticking whatsoever and the tray has sides, in case the oil runs off), spread them out and pop them into a preheated oven at 180C fan or 200C if not fan.

Then just bake them, turning once or twice, until they are cooked through and lovely and brown all over.  It takes around half an hour so not much longer than cooking from frozen.
I don't have one of those air fryers, but I bet they'd be fine done that way too.  Or in a halogen oven, come to that.

Serve straight away with a sprinkle of salt if you haven't already added some.  Delicious!


Some nice spice ideas are . . .
tandoori curry powder
jerk seasoning
garlic and onion powders/granules with dried herbs
garlic granules and smoked paprika
salt and black pepper

. . . in fact, any mixture of herbs and/or spices that you fancy!