Friday night football, Saturday afternoon drinks, Sunday morning hangover; these are just some of the occasions when you will thank your lucky stars that there are a few potatoes sitting in the bottom of your pantry just begging to be turned into a delicious serve of wedges. The healthy cousin of the fried wedge, this recipe can be used as a snack or served up with your favourite homemade gourmet burger. While you do require some potatoes or sweet potato, the seasoning can be made up from whatever you have in your spice rack at home. For the simple steps and my recommended seasoning, please read on.
Potatoes – Generally three medium potatoes is a good serving for two people, but add an extra one if you are after a substantial portion. Sweet potato can be used for a lower GI version of this recipe or you can choose to mix the two together.
Spray on oil is handy if you have any in the pantry.
1. Chop potatoes into chunky wedges.
2. Soften your wedges by placing in a microwave proof dish, adding half a cup of water and steaming for a few minutes on high. This step can also be done on the stove-top in a saucepan. The potato doesn't need to be cooked through, just soft on the outside – if you overcook at this point, your wedges will turn into mashed potato.
2. Wait for the potatoes to cool slightly and then roughen up the surface of each piece by gently scraping over with the end of a fork. This will take you a few minutes but gives the wedges more crunch so definitely worth doing this step.
3. Preheat your oven to med-high.
4. Combine your choice of seasonings into a clean plastic bag, I like to use 2 part chicken salt, 2 parts Mexican chilli powder, 1 part basil flakes and a shake of salt. As a rough guide, there should be about one heaped tablespoon of seasoning for two potatoes.
5. Place your potato wedges into the bag and shake it about gently until the wedges are covered in your seasoning.
6. Spread wedges onto a tray, it's a good idea to spray the tray with canola oil first and then a quick spray over the wedges for extra crunch.
7. Bake in oven for about 15 minutes and then 10 minutes after turning wedges over. If you are super hungry, you can remove them earlier but they won't be as crunchy.
8. Serve while piping hot with your dipping sauce of choice, though they are tasty enough to eat unaccompanied.