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

Smiley_Mum

I use Maris Pipers too. When I make wedges I don't parboil them first, I just peel them, rinse and dry them and then put them in a tupperware tub with a little olive oil and then I sprinkle on whatever seasonings while still in the tub, reseal, give it a good shake. Meantime, put a tray in the oven with some olive oil in and heat till smoking, sunflower if you prefer and then put in the potato wedges and bake at something like 230 for 45 minutes or so. Just keep an eye on them. Always turn out grand and the kids love them.

cheekymole

Maris Pipers for definite, always turn out great

squeaky

Hiya

Look...

..this is another follow on question from your earlier two about making potato wedges. So what I'm going to do is add this thread onto the end of those so that we have a single thread that contains "all you'd ever want to know about making potato wedges" in one place.

I'm even going to change the title to help people find it.

Zed42

estima (locally £4 for 25kg ), cut up, coat in little oil and seasoning (depending on mood - jamaican jerk / paprika / black pepper), lob in roasting tin on high (180deg fan oven), turn a couple of times .. sprinkle with sea salt and enjoy

Ted_Hutchinson

astep70uk wrote:

I use Maris Pipers for everything. In the supermarkets they are expensive, but I go to my local farm shop and pay £3.50 for a 25Kg sack :j

This time of the year some bags of tates are begining to sprout so it would be sensible for anyone considering this bulk buy strategy to club together with friends neighbours so you each have a quater of a bag which can be used up relatively quickly. That way you all get a lot more tates for less the £1 than you would at the supermarket and no one gets left with the end of a bag of manky tates all with long sprouts on them.

Boomdocker

Just a quickie, do you think it would be ok to use new potatoes to make chips/wedges? I was thinking just cut them in half and oven roast with a little oil and seasoning. Will this work and should I par boil?

TIA

ziggy2004

I have done this and think it tastes very good it does taste different though not sure why. I did not parboil but then I never do if I can help it.
x Anne

squeaky

I'd never thought of doing this with new potatoes... hm...

Anyway, there are some hints, tips, and coating recipes in the link below:-


All you ever wanted to know about potato wedges

Trow

I have roasted jerseys in their skins before - they have a waxier texture than old potatos, but are yummy. I can't see why wedges wouldn't work.

Pooky

They're lovely made from new pots......sometimes we cook them in a foil bag to make sure they dont burn on the outside.....normally in olive oil and fresh garlic....yummy