Potato wedges

Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads

Prep:15 mins
Cook:35 mins

Easy

Nutrition per serving

kcal 200
fat 3g
saturates 1g
carbs 37g
sugars 2g
fibre 4g
protein 4g
salt 1.23g

Ingredients

3 large baking potatoes (around 1kg)
1 tbsp olive oil

Tip

Add paprika or cheese
Add 2 tsp hot smoked paprika for added spice or make them cheesy by sprinkling 100g grated cheddar over the wedges 5 mins before the end of the cooking time.

Method

Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren’t overlapping. Roast for 30 mins, turning halfway until golden and crisp.