Potato Wedges with Many Riffs
These are my grandchildren's favourite kind of roasties. They particularly love all the crusty skin and enjoy dipping them.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
- 6 large preferably 'old' potatoes e.g. Golden Wonder or Kerr’s Pinks
Olive or beef dripping (unless for vegetarians)-duck or goose fat are also delicious
Sea salt
Method
- Preheat the oven to 230ËšC/450ËšF/Gas Mark 8.
Scrub the potatoes well, cut into quarters lengthways or cut into thick rounds 2cm (3/4 inch) approx. Put into a roasting tin, drizzle with olive oil and toss so they are barely coated with olive oil. Roast in a preheated oven for 30-45 minutes depending on size.
Sprinkle with sea salt and serve in a hot terracotta dish.
Cheesy Potato Wedges
When almost cooked, sprinkle 110-175g (4-6oz) grated Cheddar cheese or a mixture of Cheddar, Parmesan and Gruyère generously over the potatoes. Pop back into the hot oven or under a hot grill for 5 to 6 minutes until the cheese has melted. Serve ASAP.
Rustic Roasties with Aioli (Garlic Mayo)
Add 2-3 crushed cloves of garlic and 2-3 teaspoons of chopped flat-leaf parsley to 225g (8oz) of homemade mayonnaise and season to taste and serve as a dip with freshly cooked wedges.
Potato Wedges with Sweet Chilli Sauce and Sour Cream
When the roasties are crisp and golden. Drain on absorbent kitchen paper. Season with flaky sea salt.
Serve immediately in a deep bowl with a little bowl of sweet chilli sauce and sour cream on each plate.
Potato Wedges with Sweet Chilli Sauce and Sour Cream
When the roasties are crisp and golden. Drain on absorbent kitchen paper. Season with flaky sea salt.
Serve immediately in a deep bowl with a little bowl of sweet chilli sauce and sour cream on each plate.
