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If you want something that's close to chips but a little healthier then these chunky baked potato wedges will hit the spot.
1) PICK THE RIGHT POTATO:-
You want wedges that are crispy on the outside, but fluffy on the inside so use old potatoes. Varieties like King Edward, Maris Piper or Rooster are the best. You'll need 1 potato per portion and aim for a fairly large size that is slightly elongated in shape.
2) CUTTING THE WEDGES:-
Wash and scrub your potato, but leave the skin on. Then cut in half through the longest side. Lay each half flat on the chopping board and cut down through the potato, in towards the board, at a slight angle so that you create a wedge that is about 4cm thick at its fattest part. Remove the knife and repeat cutting wedges so that they are all of a similar size. You should get 6 or 8 wedges per potato.
3) TOSS YOUR WEDGES IN OIL:-
Grab either a bowl or your roasting tray and put all the wedges in. Drizzle with olive oil and a generous pinch of salt and cracked black pepper. You can add additional flavours at this stage... like chilli flakes, cajun spice or dried herbs. Toss them all together so the wedges are evenly coated.
4) LAY THE WEDGES OUT:-
Arrange the wedges on a non-stick baking or roasting tray so that they are in a single layer, one flat side of the wedge on the tray and none of the pieces are touching each other.
Bake in a preheated oven at 180°C for 40 minutes, turning the wedges over after 25 minutes. Then serve immediately.