How to make potato wedges

How to make potato wedges

Want a good side or a snack? Let us whet your appetite by showing you how to make potato wedges with the right amount of crisp and softness

Hitting the perfect spot between fries and roast potatoes, wedges are a great accompanying dish to a main meal but also works on its own as a fulfilling portion of taste and spud satisfaction. The key notes to hit when cooking up wedges is a good standard of softness and crispiness at the same time. Achieve this with the following hints and tips on spud greatness!

The spud selection

Different specialities belong to the varying types of potatoes making the selection process a top importance when it comes to cooking. Roosters and Maris Pipers are the spuds for you as they have that floury texture within whilst retaining the crispiness on the outside.

Carving the wedge

Always scrub your potatoes under water before doing anything. To cut and curl the wedge shape, slice your spud in half lengthways and repeat until you’re left with eight wedge segments. Keep chopping if you prefer a slimmer potato wedge but be sure to adapt the cooking time to your preference – the thicker the wedge the longer it takes, you wouldn’t want to go overboard and burn your treat!

Do I Oven or Microwave?

Wedges are incredibly adaptable to the time you have, if you’re against the clock then a spin in the microwave for 10 minutes on full power will serve you up a quick-fire tasty snack. However, if you have the time then 30-35 minutes in the oven will give your meal that delicious crunch and soft inside us spud lovers really want! They’ll be ready when the prick of a fork offers you a soft inside and golden brown outside.

Flavouring

The wedge is the perfect canvas for you to add whatever flavour you prefer. Sprinkle some oil over your wedges before putting in the microwave or oven and place your desired seasoning over the top of that. Salt and black pepper goes without saying but the likes of rosemary, thyme, chilli and garlic helps push the boat out. Just be sure to mix the spuds up together in order to soak up that lovely flavour – leave no wedge unturned!

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