How to get perfect crispy wedges, a few simple tips and tricks to get them perfect every time!
Prep time: 25 minutes
Cook time: 45 minutes
Serves: 4 People
- Prep time: 25 minutes
- Cook time: 45 minutes
- Total time: 1 hour 10 minutes
- Serves: 4 People
- 10 Waxy skinned potatoes
- 2 tbsp Olive oil per baking tray
For Rosemary Salt
- Salt + rosemary approx 4:1 ratio
- Plain yoghurt (or sour-cream)
- Chilli paste (or sweet chilli sauce)
Preheat oven to 180C.
Cut potatoes into wedges and put into pot.
Cover potatoes in water.
Place on high heat on the stove until they are just soft, approx 25 mins.
To make rosemary salt, blend up some rosemary then add salt to it. Add salt to rosemary in approx 4:1 ratio.
Once potatoes are soft, strain off the water and leave to cool in the colander.
Heat up your oil, place approx 2 tablespoons of olive oil into each tray and pop them into the oven.
After approx 5 mins take oil out of the oven.
Put partially cool potatoes into the baking trays, make sure you do not over crowd them.
Jiggle them around in the oil and make sure they’re coated on all sides.
Put potatoes into the oven for approx 45 mins.
Line colander with paper towel and put cooked wedges into colander.
Few pinches of rosemary over potato wedges, make sure they’re all coated.
Line whatever you are serving wedges in in baking paper, and transfer the wedges in.
We served ours with yoghurt and chilli paste but could do the classic sour-cream and sweet chilli if you want.