Super tasty, healthy and a no hassle alternative to fried chips or oven chips.
Pre-heat the oven to 210 degrees C (fan) and pop in a large baking tray or two (depending on how many wedges you are cooking), the wedges should be able to lie in one layer with no over-crowding. If they are on top of each other they will go mushy.
Scrub 4 large jacket potatoes (or an alternative amount of smaller potatoes) and dry well with a clean tea towel. Don’t peel them- you will remove lots of lovely nutrients if you do.
Chop the potatoes into thick chunks – about 1 cm diameter. Put them in a large mixing bowl.
Add 1 tablespoon of rapeseed oil. 1/4 teaspoon of sea salt flakes. 1/2 teaspoon paprika. A good scrunch of freshly ground black pepper and give it all a good mix so that the wedges are coated. You can add herbs if you like them- 1/4 teaspoon of dried rosemary is lovely, or dried oregano.
When the oven is up to temperature put the wedges in the pan – remember, in one layer- and pop in the oven to cook for 25 minutes. Serve immediately.
Thats it. Fast, healthy and a quick way of cooking potatoes if you haven’t got time to cook a jacket potato.