Crunchy and loaded with flavour, these potato wedges are the perfect side for my Bean Burger but also make a great snack served the Australian way: with sweet chilli sauce and sour cream.
Serves 4 as a side
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
1 kg potatoes*
2 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
Note: Starchy potatoes work best: Russets, King Edward, Maris Piper or switch it up with sweet potatoes.
Method
Preheat the oven to 220°C.
Cut the potatoes in half lengthwise, then cut each half into 3 or 4 wedges, depending on the size of your potatoes. Put the wedges in a large bowl and drizzle the oil over the top. Swirl the potatoes around so they are coated with the oil.
Mix the seasoning ingredients together and sprinkle it over the potatoes, tossing to coat.
Tip the wedges onto a baking tray, ensuring an even layer. Make sure each wedge is lying on one of the cut sides, rather than the outside edge.
Bake for 40 minutes, turning half way through, or until the wedges are golden and crispy-skinned.
Consume enthusiastically along with your preferred dipping sauce, burger or BBQ chicken pieces.
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