Baked Potato Wedges

Baked Potato Wedges

Ingredients

• 4 large baking potatoes, unpeeled
• 4 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon minced fresh garlic
• 1 teaspoon minced fresh rosemary leaves

Instruction

Preheat the oven to 400 degrees F.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

Potato wedges

Potato wedges
Oven-baked with their skins on

Ingredients

•     sea salt
•     freshly ground black pepper
•     600 g baking potatoes
•     olive oil

Instruction

To prepare and cook your potato wedges:
Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.

Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.

Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.