Wedges are an excellent nibbling snack for any season or time of the day. In this recipe I’ve added a few more flavours to make it even more tasty without having to prepare any dipping sauces!
I’m not particularly fond of french fries – especially if they are not made using a frier, they tend to be soggy, often salty and dripping in oil. Even if they are made well, the guilt that follows is second to none! They also taste horrendous if not served hot!
So I believe WEDGES are the invention that saved the day! In the modern world, perhaps wedges have existed for ages; Unlike here in Australia, they’re not quite commonly seen on restaurant menus in India. Often much chunkier, tasting closer to boiled potatoes (yes, I’ve had those too), they aren’t exactly your indulgence food! It’s a popular snack in pubs in Melbourne, often served with Aioli sauce, but again most often they are fried..aargh!
This recipe however, features no friggin fryers, excessive oil or health related worries, I promise.
Extremely easy to make in under 30 minutes and even if you don’t have the luxury of a bake oven, you can make these in the cheap convection ovens/ OTGs and it will hardly put a dent in your bills! And oh, we can make it CRISPY too, no worries!
- 5 baby potatoes or if you can get kipfler potatoes, they are the best to make wedges!
- 1 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp cayenne pepper
- 1 handful of grated parmesan cheese
- You should make cuts such that you get 4 wedges from 1 potato. If you're using baby potatoes,
- cut them up lengthwise into small wedges. For kipflers, cut them lengthwise, twice, to make 4
- large wedges!
- In a large pot, boil water and add enough salt to it (_it should be a tad less salty than seawater_)
- Add the cut potatoes
- Boil them for 8 mins
- Remove from heat, drain the water and pat them dry
- In a large bowl, add olive oil, oregano and cayenne pepper.
- Add the cut potatoes and toss well to combine
- Line a bake tray with baking paper. Preheat the oven to 180 deg C
- Arrange the marinated potatoes evenly on the tray, place them in the middle shelf of the bake
- and bake for 15 minutes
- Move the tray from middle shelf onto the top shelf and grill for 5 minutes.
- Place wedges back in the large bowl, add a handful of grated parmesan cheese and toss!
Patting the par-boiled potatoes dry isn't paramount, I've tried both ways, but patting definitely makes it less messier for the next steps.
Baking paper ensures that the wedges are crisp on both sides without having to turn them manually during the baking/grilling process.
That’s it! Enjoy eating with your hand 😉 delicious ain’t it? Please click YUM and share if you like this recipe!