Potato Wedges are so easy to make and home made ones are delicious, they are the perfect side dish to lots of my recipes. How about with Chicken Wrapped In Bacon? The secret to mine is to toss them in oil and stock powder first. I bought myself a really nifty little gadget from The Pampered Chef which is an apple corer/potato wedger. It’s extremely sharp and makes light work of wedges, however you can just as easily cut your potatoes yourself. You can find a similar one on Amazon.
Ingredients: (Serves 6)
1 kg white potatoes (baking potatoes are good because they take less time to peel, I also like to keep the skin on if I’m feeling healthy!)
1 tbsp stock powder (I like Marigold Bouillon)
2 tbsps Light Olive Oil
- Preheat oven to 200c (fan)
- Cut the potatoes (peeled if using) into wedges and put into the plastic bag.
- Add the stock powder and oil, hold the bag shut and shake vigorously. Squish the mixture around using your hands, through the bag, until the potatoes are well covered.
- Turn out onto a baking sheet and bake for roughly 40 minutes, check them occasionally and move them around to make sure they cook evenly. Your wedges may take longer depending on the size of wedges and the potato variety.
- You can add different flavours depending on what the wedges will accompany, such as rosemary, thyme, garlic etc.
- You can also make these with Sweet Potatoes for a sweet, low GI alternative which kids love.