Traditional Potato Wedges

11:30 am on 23 February 2015

The best homemade wedges are made from floury textured potatoes – these potatoes will be labelled as baking or roasting.

Method

Traditional Potato Wedges1. Preheat the oven to 200°C.

2. Scrub potatoes, but preferably do not peel.

3. Cut each potato into about 8 wedges.

4. Place 1-2 tsp vegetable oil in a bowl. Add potato pieces and toss to coat.

5. Alternatively, spray with oil so the potatoes are lightly coated.

6. Place on a non-stick oven tray.

7. Bake, uncovered, in a preheated oven for 20-30 minutes or until golden brown and crunchy.

8. Turn at least once during cooking.

Image courtesy of Potatoes New Zealand.

Healthy tips

  • Season by sprinkling wedges with your favourite herbs and spices.
  • The chunkier the chip or wedge, the healthier they will be because there will be less surface area to absorb oil.
  • Leave the skin on to retain all the nutrients, especially fibre.

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