When we first started out making wedges, the one thing we were intimidated by was how to cut potatoes into the perfect shape wedge. Getting them crispy was another insane issue we had. It is actually the complete opposite and they are so easy to make. We prefer them over making fries, and have included step by step photos of cutting the perfect wedge!
I’ll tell you what – these are SO much better than any store bought frozen french fry you can ever buy. Not only that, but next time you go to by those frozen, ready made versions – take a look at the serving size they recommend and tell me if it’s worth it.
If you’re like me and like a big portion – believe me – this recipe is the way to go. Not only are they healthier, but they taste great too!
To have the most perfect potato, halve your potato and then halve EACH half again, so you have 4 pieces. Next HALVE each of those pieces, to make wedges. That’s it.
See? Wedges friends! Season them with your favorites. We use powdered garlic instead of minced but you can use minced if you so desire. Paprika, parsley and plenty of salt follow, because let’s face it, salty potatoes are the best kind of potatoes.
Ingredients |
- 4 russet potatoes, rinsed
- 1/4 cup extra virgin olive oil
- 1/2 tsp paprika
- 1/4 tsp sea salt, garlic powder and black pepper
Method |
Preheat oven to 200°C | 390°F. Line 2 large baking sheets / trays with parchment (baking) paper; set aside.
Cut each potato in half length-ways, then cut each half in half length-ways again, and then cut each half in half length-ways again until you have 8 wedges. (Make sure they are about the same thickness and size).
In a small jug, combine the oil, garlic, salt and paprika. Place wedges onto the baking sheets. Pour the oil mixture over the potatoes and toss together to coat evenly. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
Serve with sprinkle of sea salt.
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xoxo, Joe
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