Monday, 8 December 2008

Oven baked potato wedges

I like potato wedges but am not keen on the frying given the amount of oil used (what the heck to do with all that leftover oil??) and our open plan living space. I was quite pleased to find that oven baked potato wedges still has the same crispy skin (ok, not as crispy as deep fried, but close!) and fluffy centre with the convenience of healthy oven cooking.

The seasoning is very simple. You can just use salt and pepper if that's all you have on hand. Paprika adds a nice smoky flavour and slight heat. Dried garlic granules, garlic salt or steak seasoning (sold prepared in a bottle or grinder) also work very well so feel free to experiment. It's always better to err on the side of caution and under-season a little rather than add too much seasoning. You can always add more salt and pepper after cooking if you find it too plain for your taste. Besides, that's what ketchup (and for us, Thai sweet chilli) is for.

Potato wedges

Ingredients (serves 2):
2 large potatoes (I used Yukon Gold for its waxy texture)
1 tbsp vegetable oil
1/4 tsp paprika
Salt and pepper to taste (about 1/4 tsp each or less)

1. Preheat the oven to 425F/gas 7. Wash and scrub the potatoes well. Cut into 6 or 8 wedges each and place in a large bowl. Add oil, paprika, salt and pepper and mix well to coat thoroughly.
2. Spread the wedgest on a non-stick baking sheet (I line one with foil for easier clean up). Bake in the oven, turning once for about 30 minutes.

We had the wedges with honey and rosemary chicken legs and roasted peppers. Of course, feel free to just snack on the wedges on their own. I know I would!

Rosemary chicken legs with potato wedges and roasted peppers


Related recipe:
If you like this dish, you may also like rosemary and garlic roast potatoes
Rosemary and garlic roast potatoes

10 comments:

Marc @ NoRecipes said...

They caramelized nicely! I prefer baking when possible for the very same reason. I also make sweet potato wedges the same way.

VeggieGirl said...

DELICIOUS!! Would this recipe work with sweet potatoes??

didally said...

I love potatoes this way. I often place them around my roast chicken. Love the crisp skin. Prefer this to deep frying the wedges too.

Indigo said...

Oh I love potato wedges! So much better than chips!

mycookinghut said...

Yummy... potato wedges .. i love them. I tend to sprinkle some herbes de provence or sometimes some curry powder :P

Nilmandra said...

Marc: Oh yes, sweet potatoes. My mum would love them.

Veggiegirl: Looks like Marc in the above comment have done it with sweet potatoes!

Didally: Oh yes, I have placed potatoes around my roast chicken too but tend to use new potatoes or just regular ones cut in half or quarters, never wedges. Just never occured to me I guess!

Indigo: Well, I won't say no to chips either! But then oven baked chips are really just not the same as deep fried ones, heh.

My Cooking Hut: Ooh, curry powder, that's an idea!

Mandy said...

Your oven roasted potatoes look so good. Like you, I often opt for oven fries rather than their deep fried counterpart. They are just equally tasty sans the hassle of frying. :)

The Duo Dishes said...

Love love love oven roasted potatoes. Also amazing for sweet potatoes. What we'd like to do is fake a great butternut squash 'fry' like this. 'Tis possible??

tigerfish said...

Love roasted potatoes! Done mine with rosemary before as well!

gaga said...

I love roasting my potatoes instead of frying too. It's healthier and a lot less messy.

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