Potato Wedges


Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads.

  1. Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins. 

  2. Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren’t overlapping. Roast for 30 mins, turning halfway until golden and crisp.

Credit: Esther Clark


Prep time: 15 Minutes

Cook time: 35 Minutes

Serves: 6

  • 3 large baking potatoes (around 1kg)

  • 1 tbsp olive oil