Baked Potato Wedges

To be honest this really doesn’t need a recipe….. but maybe it’s worth thinking about if you’re inclined to use oven chips. Oven chips (in my experience) are universally horrible and take an age to cook…. at least twice the time it says on the pack. Also, some have a milk based coating which obviously makes them a no-no for us. Ok, chips or French fries aren’t particularly healthy but I think everyone likes them now and then (except maybe little S!), and this recipe makes them as good for you as possible.

Baked Potato Wedges (dairy-free, egg-free, soya-free, nut-free, vegetarian, vegan)

  • as many potatoes as you’ll need
  • a little oil
  • a sprinkle of herbs (i like herbs de provence or oregano)
  • a pinch of smoked paprika (optional)
  • seasoning

– Heat the oven to very high, aboutΒ 220 degrees centigrade

– Cut each potato into various evenly sized wedges (no need to peel) and place in a bowl

– Drizzle over the oil and sprinkle on the herbs, paprika (if using) and seasoning. Toss to coat each wedge well

– Place in a single layer on a baking sheet

– Roast for approx. 30 minutes (turning once) until golden and crisp

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

5 thoughts on “Baked Potato Wedges

  1. Mmm, one of my favourite foods ever! Love them sprinkled with rosemary or paprika but I also recommend drizzling balsamic vinegar over them before bakin (if you like the stuff) as it’s absolutely delish!

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