Potato Wedges

Potato wedges are always a favorite for kids and grown-ups alike; they’re easy to make and great for barbecues and parties. Make a lot as they’re bound to go quickly!

INGREDIENTS:

• Potatoes (spuds, ‘taters)
• Olive oil or vegetable oil (mustard oil can also be suitable)
• Paprika, Vegeta® (a seasoning), or choose another kind such as cinnamon or chili powder – all to taste, choose your favorites
• Serve with a tub of chili sauce or tomato pasta sauce (optional)

METHOD:

• Scrub the amount of potatoes needed until they are clean. Do not peel them. Cut away any discoloured parts of the potatoes that don’t look appetizing.
• Cut each potato in half.
• Cut each half into wedge shapes.
• Place the wedges in a large bowl. Pour in just enough oil to cover each wedge. Alternatively, shake them in a plastic bag to coat them in the oil (which saves one less dish to wash). Use old bread bags or other recycled bag.
• Add the spice, salt, herbs, whatever you would like and mix well. If liked, you can add mustard oil until each wedge is covered with it.
• Place the wedges on a baking tray or oily sheet. Make sure that each wedge is positioned on the base of the tray or sheet, in its own place; don’t crowd them or layer them. If you need more space, use more baking trays or sheets.
• Bake in an oven at 350ºF/180ºC. Bake until both sides are golden brown. Before removing all of the wedges from the oven, remove one to check to see if it is soft on the inside.
• Serve. Serve with sauce of choice, while still hot.

Tips

• Use oiled parchment paper on the baking sheet. Potatoes tend to stick to un-oiled baking sheets.
• Remember to thoroughly wash your hands with soap and water before preparing the wedges.
• For added flavor, try eating the wedges with mayonnaise, ketchup, barbecue sauce, salsa, or whatever dips you like. There are no rules!