Potato Wedges? - All you ever wanted to know about how make potato wedges

squeaky

ladygrey wrote:

I mean the flavoured ones
is it a bought mix or can I do home made ones?

A quick search shows two similar threads and so I have merged your question with one that matches your query best.

Posts are listed in date order so you will need to read from the beginning to catch up.

The other thread that will be of interest is this one:-


Spicy wedges


.

ladygrey_2

I mean how do I actually make the potato wedges
do I parboil the potatos first?
which are the best potatos to use?
what heat should I have the oven on?

thanks to those of you who have posted coatings advice but I need to start from scratch here

ladygrey_2

thankyou squeaky
do all threads get merged if there is a similar one already in oldstyle?

Contentious

My favourite spice for potato wedges is cumin - and I sometimes add a bit of paprika or chilli for a change.

Brush a non-stick roasting tin with olive oil (or any vegetable oil you have to hand). Cut the potatoes lengthways into wedges, and sprinkle on some ground cumin until the potatoes are well coated. (I don't parboil them - but they'd cook faster if you did.) Then just pop them into a hot oven and cook until they go golden brown on the outside and soft when you prod them with a fork.

Shopping Tip: See if your local Tesco has an ethnic foods section - mine has one, tucked away - well away from the main herbs and spices section. It stocks all kinds of interesting indian and carribean foods. In particular, they have large bags of spices by brands like Natco and Raj (both tried and tested here!) at a fraction of the cost of Schwartz etc. These are excellent value and even if you think you won't use that much, they're great to share out between a couple of friends or family members.

Wendrie

When I roast my root veggies (at least once a week) I slice them up and put them in a sealable box, shake over whatever seasonings I'm using and then add a couple of tablespoons of oil. Seal the top and shake to ensure they are all coated and tip into a hot tin - add the excess oil in first, tip to spread it around and then add the veggies.

We regularly do sweet potatoes, regular potatoes (new/baby ones are good too), carrots, parsnips, butternut squash etc. you can add a few cherry tomatoes/peppers/onion chunks at the end as well if you so desire.

My dh on the other hand always cuts them up and then microwaves them for a few minutes before adding seasoning and oil. He says he can taste the difference, me and the kids don't appear to. Try both and see what you think

saving-grace

I sometimes use the parboil then oven method of making potato wedges.
But I prefer them this way, it gives them a nice rough texture on the outside which crisps up well:
I cook the potatoes in their skins in the microwave (as for baked potatoes). Then I let them cool a little (just so I can handle them easily), cut into wedges, place on baking tray drizzle with olive oil, sprinkle with cayenne and cumin.
Cook in a hot oven (about 190-200 degC but can vary depending on what else is in oven) for 15-20 mins or until crisp and golden

skintchick

I parboil with skins on after cutting them into wedges, then mix in oil with Jamaican Jerk chicken seasoning and mixed herbs. Cook in oven for 45 mins at about 230C. Yummy!

pickle

I cut up potato into wedges, stick in baking tray, then spray with olive oil spray.

Then I coat with my concoction which is:
1/3 paprika
1/3 tumeric
1/3 garlic salt

(I make this up and keep it stored so I can use it all the time)

then bake until done. I serve with low-fat yogurt (but sour cream and guacamole is nicer..mmmm)

Lulubells

Hiya,

Cut into wedges, spray with olive oil and crumble an oxo cube (any type you fancy) over, then cook for aprox 45 minutes.

HTH

tr3mor

My curried wedges are very easy and very yummy...

You'll need:
Potatoes
Good Splosh of olive oil (2-3tbsps)
Chilli Garlic and Ginger (of your choice, I use the Sood's lazy ones from Quality Save)
2tbsps curry powder (Again, choose what you like)
Salt and Pepper

Method:
Put your oven on as high as it will go, about 250C.
Slice the potatoes into wedges and microwave uncovered with no water for about 10- 12 mins
While these are in the microwave add the olive oil, chilli, garlic, ginger and curry powder, S+P to a wok, heat up and stir until you have a fairly smooth runny paste.
When the microwave is finished chuck your potatoes into the wok and give them a good stir for 1-2 mins until they're completely coated and slightly fluffy.
Put them all on a baking tray and put in the oven for about 25mins until they're done.

Trem