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Potato Wedges

Homemade potato wedges are super easy to make and contain extra fibre and flavour by leaving the potato skins on.

Method:

  1. Pre-heat the oven to 200C and line a large baking tray with greaseproof paper.
  2. Wash the potatoes thoroughly. Cut the potatoes into chunky wedges. There is no need to peel the potatoes.
  3. Transfer the wedges to a large bowl and toss the wedges in thyme and rapeseed oil until evenly coated. Season well with salt and pepper.
  4. Spread the wedges out on the baking tray and roast in the oven for 30 minutes, turning halfway through. The wedges will be cooked through and golden.

 

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Cheng Peng
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Potato Wedges

Homemade potato wedges are super easy to make and contain extra fibre and flavour by leaving the potato skins on.

COOK 40 MINS
4 SERVINGS

Ingredients

  • White Potatoes – 3 large
  • Dried Thyme – 4 tsp
  • Rapeseed Oil – 5 tbsp
  • Salt & Pepper