Wedges
We’ve somehow made it to W of the A-Z of Potatoes and we’ve gone for classic WEDGES! Oooft I do love a good wedgie.
Talking of which, I’m also still not over the fact that they’re actually called wedges and not wedgies, because that’s legit what I grew up thinking FOR YEARS. Even after working in various pubs, fine dining restaurants and more, did no-one bother to correct me. No-one. Hahaha I’m dying. Let’s all call them wedgies and pretend that’s a thing so I don’t internally cringe any longer.
These wedges are particularly good because not only have they been lovingly coated in a range of herbs and spices, but the addition of chicken stock means you won’t run the risk of the spuds drying out. Instead you get this beautiful juicy tacky-ness that makes this the perfect side or dunkable snack.
For more wedgie inspo or the excuse to cook more spuds, try my sweet potato BBQ wedges to feel like it’s summer again or give my chicken stock wedges a go if you want a simplistic potato with a meaty hit. These are my go-to when I wanna whip up a quick carby side.
Is anyone else getting slightly emotional that we’re nearly at the end of this series? DM me what you wanna see next x
Ingredients
- 2-4 large Maris piper potatoes
- 1 tsp dried rosemary
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp chilli flakes
- 1 tsp cumin seeds
- 1 tsp cayenne
- 1 tbsp cornflour / cornstarch
- 1 chicken stock cube, crumbled up
- Plenty of salt
- Pinch of black pepper
- 3 tbsp vegetable oil
Method
- Wash and cut your potatoes into large wedges and get them into a saucepan. Then, cover with cold water and add 1 tbsp of fine salt. Bring to the boil and boil for 7 minutes.
- Preheat the oven to 180°C Fan/ 350°F/ gas mark 5.
- Drain off the potato wedges and place a tea towel/kitchen cloth over the wedges to cool slightly.
- Get the oil onto an oven tray and get it in the oven to heat up.
- Mix all the other ingredients in a bowl and scatter over the wedges.
- Once the oil is hot in the oven. Carefully get the wedges in and cook for 40-60 minutes, turning half way through.
- Serve with chicken, steak, roasted veggies or on their own with a dip.