Chunky Potato Wedges
Who can resist these crispy, chunky potato wedges?
Prep Time: 10M
Cooking Time: 40M
Serves: Serves 4-6
- 2lb (900g) floury baking potatoes, such as russet or Maris Piper, skins on, well-scrubbed, quartered lengthwise and, if large, each quarter again sliced lengthwise
- 2 tbsp olive oil
- sea salt
- Preheat the oven to 400°F (200°C). Put the potatoes in a large shallow roasting pan, add the olive oil, and toss well with your hands to coat.
- Sprinkle with plenty of salt, then roast in the oven for 40 minutes or until they are crispy and golden on the outside and tender inside.
- Add a pinch of hot paprika to the potatoes when you toss them with the oil.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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