How do I introduce this recipe? One of my favourite snacks, they can be served with pretty much any dip, and have a killer crunch. Give it up for the easiest and crunchiest wedges!
Ingredients
4 large baking potatoes (about 1½ kg)
¼ cup vegetable oil (less if you're trying to be health conscious)
1 tbsp salt
2 tbsp fresh, chopped rosemary (or dried, crushed)
1 tsp crushed red chillie flakes (optional)
One or more of the following (totally optional):
Crushed dried mint
Coriander
Thyme
(Mixed) Italian herbs
Lemon juice
Lemon zest
Cumin
Method
1. Preheat oven to 230ºC/Gas 8/450ºF. Cover baking tray with baking paper.
2. Cut each potato into wedges, leaving the skins on (noting that the smaller your wedges, the shorter the cooking time).
3. Arrange in one layer on baking tray and bake for about 45 minutes, until tender and crisp. If necessary (depending on your oven), check about half-way into the cooking time and turn over the wedges for even cooking and crisping)
4. Serve hot with your favorite dip(s)!
If you try this recipe, let us know how it turned out in the comments below! What method works best for you to get that super crunch? Special seasoning secrets? We'd love to hear from you!
