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The Ultimate Serve-With-Anything Chunky Wedges

Let’s face it, chips are delicious with just about everything. They work as a side to all manner of poultry, red meat, fish and seafood or as an indulgent snack on their own. You can use a variety of seasonings and serve them with a range of sauces and can they be topped with all sorts of yummy ingredients.

Homemade wedges are a cinch and taste so much better than the bagged frozen ones you can buy in the supermarket. Plus, our best- ever homemade wedges recipe is relatively healthy as it involves oven-baking them rather than frying them in copious amounts of oil. As potatoes are rich in vitamin C, you could even view your portion of chips as part of your 2 and 5 a day!

Serves 4

Ingredients

  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 2 medium baking potatoes
  • 1 tbsp olive oil

Method

  1. Preheat your oven to 200°C/ gas mark 6.
  2. Scrub the potatoes and remove any sprouting buts but leave the skins on and cut them into chunky wedges.
  3. Place the wedges on a large roasting tray. Drizzle over the olive oil, add salt and pepper to taste and toss well so that the wedges are evenly coated in oil and seasoning. Make sure the wedges are spread out across the baking tray in one layer, skin-side down, before putting the tray into the preheated oven.
  4. Bake for 25-30 minutes. You’ll know they’re ready when they’re a lovely golden colour and the skins are crisp. If you’re not sure, carefully skewer one with the tip of a small, sharp knife - you should meet no resistance.

Alternative Twists

This recipe works with any root vegetable so once you’ve given it a go (and they’ve disappeared in seconds!) why not try it with sweet potato, butternut squash, pumpkin, or even parsnips?

When it comes to seasoning the wedges before they are placed in the oven, try sprinkling a little paprika or some chilli flakes for a pop of heat. Alternatively, you could add chopped thyme and rosemary for a herby twist.

For something a little more indulgent, try topping the chips with cheese about 5 minutes before the end of the cooking time - any cheese will work well but we especially like cheddar for a full-on coating or parmesan for a more refined take on it.

To take your chips to another culinary level, try drizzling truffle oil instead of olive oil - it makes a subtle but deliciously decadent difference.

 

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