• 1 kg potatoes
  • 2 tsp dried mixed herbs
  • 3 tbsp olive oil or pure vegetable oil
  • 3 tsp salt
  • 1/4 tsp ground black pepper
  • 1 1/2 tsp paprika
  • a pinch tumeric

These potato wedges attest to the fact that potatoes are versatile and I just simply love them for this. Potato wedges have got to be the most convenient to prepare. Just scrub your potatoes, cut them up, season and roast until they’re done whilst you attend to something else or put your feet up 🙂

Quick Instructions

  1. Have your spices ready and your potatoes washed and scrubbed. Cut them up into wedges by first cutting each potato into half, vertically, then each half into 3 or four thick vertical strips which will be the wedges and put them in a bowl. Immediately season and oil the potato wedges. Toss them about ensuring each wedge is evenly coated.
  2. Line your baking sheet with foil paper, lay the wedges skin side down and grill for 60 minutes or until crispy and golden brown. Enjoy!


Pictorial Detailed Instructions

Have your spices ready (a) and your potatoes washed and scrubbed (b). Cut them up into wedges by first cutting each potato into half, vertically, then each half into 3 or four thick vertical strips which will be the wedges and put them in a bowl (c). Immediately season and oil the potato wedges (d).  Toss the about to ensure that each wedge is evenly coated.

Have your spices ready (a) and your potatoes washed and scrubbed (b). Cut them up into wedges by first cutting each potato into half, vertically, then each half into 3 or four thick vertical strips which will be the wedges and put them in a bowl (c). Immediately season and oil the potato wedges (d). Toss the about to ensure that each wedge is evenly coated.

 

Line your baking sheet with foil paper (a) (order foil paper here), lay the wedges skin side down and grill for 60 minutes (b) or until crispy and golden brown (c). Enjoy (d)!

Line your baking sheet with foil paper (a) (order you heavy duty foil here), lay the wedges skin side down and grill for 60 minutes (b) or until crispy and golden brown (c). Enjoy (d)!

 

Yum-Yum!

Yum-Yum!

You can serve these as a side dish with some lovely roast chicken, steak or fish fillets even. Here I sprinkled some paprika and had a dip for the wedges. The dip can be your favourite sauce, chutney or even simple tomato sauce. Let me know how it goes when you try them.



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