Quicker to cook than jacket potatoes and healthier than chips, potato wedges have a lot going for them. Cooked with their skins on they have all the flavour of a jacket potato, but because they only need a tablespoon or two of olive oil to cook them, they’re a lot lower in fat than fried chips. They can be simply seasoned with salt and pepper or pepped up a bit with a sprinkle of Cajun seasoning, chilli flakes or paprika. As well as serving with everyday meals potato wedges make great inexpensive party food too served with a few dips.
- 4 medium-sized baking potatoes (about 150g each)
- 2tbsp olive oil
- 1tbsp finely chopped fresh rosemary leaves plus a sprig to garnish (optional)
- 1tsp paprika
- Salt and freshly ground pepper
- Tomato ketchup, to serve
Pre-heat the oven to 200°C/400°F/Gas Mark 6. Scrub the potatoes and cut each one into eight even-sized wedges.
Place the wedges on a baking tray, add the oil, rosemary and paprika and season with salt and freshly ground pepper. Turn the wedges with your hands until evenly coated in the oil and seasonings then spread them out in a single layer on the tray.
Roast in the oven for about 35 mins, turning occasionally, until golden and tender when tested with a sharp knife. Garnish with a sprig of rosemary, if liked, and serve hot with ketchup.
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You can spray the wedges with a low-cal spray oil instead of the olive oil for extra skinny wedges!