Potato wedges are not only easier to make than chips but have a fraction of the fat! Use the same method for Kumara (sweet potato) wedges or do a mix of potato, kumara, parsnip and carrot. You can add a spice mix or seasoning to your homemade wedges. A spicy mexican seasoning works well or try a garlicky herby Tuscan seasoning. The kids will likely be happy with salt and tomato sauce.
- 1-2 big potatoes per person
- 2-3 tbsp oil (I just glug some in and see if it's enough to lightly coat the wedges)
- spices or seasonings - optional
- salt for sprinkling
Preheat the oven to 220°C. Lightly grease a roasting pan or rimmed baking tray. Scrub the potatoes but leave the skins on.
Cut potatoes longwise into wedges, place them into a bowl and add the oil and any seasonings or spice mixes if using. - a tablespoon of seasoning should be plenty.
Rub the vegetables all over to coat in the oil then put them into the prepared oven tray. Bake for 30 to 40 min turning them frequently till crisp on the outside and fluffy on the inside. Season with salt to serve.
If you cut the wedges too thin you will end up with all crispy outside and no fluffy inside. 6-8 wedges from each potato is a reasonable guide.