Menu
Karen's Tasty Potato Wedges
A great snack, side or supper dish these delicious potato wedges are a healthier alternative to chips & equally as delicious if not more so! Another perfect buffet dish, they never last long when served, just perfect for your get togethers! Try with a selection of dips … they are so moreish!
Serves: 4
Cooking Time: 30 to 40 minutes
Ingredients
- 4 medium to large potatoes
- 2 tablespoons olive oil
- 2 tablespoons marinade
- Chopped parsley or coriander (optional)
- Good knob of butter
- Sea salt & cracked black pepper
Method
Pre-heat your oven to 220 degrees meanwhile, cut your potatoes into large wedges & soak in cold water for at least an hour to remove some of the starch then pat dry on a clean tea towel, now place in a large bowl & drizzle over the oil mixing well, then melt the butter & add the marinade & parsley if using & mix making sure all the wedges are coated evenly. Place in a single layer onto a generously greased (with butter) roasting dish & cook for 30 to 45 minutes or until lightly charred turning the wedges over carefully half way through using a fish slice
NOTES
Serve with a selection of dips including sweet chilli, sour cream & chives, Karen’s Tandoori Dip … there is so much choice!
It is important to grease your roasting dish (I prefer to use best butter for this) so the wedges don’t stick
Don’t forget the salt & pepper!
Method
Pre-heat your oven to 220 degrees meanwhile, cut your potatoes into large wedges & soak in cold water for at least an hour to remove some of the starch then pat dry on a clean tea towel, now place in a large bowl & drizzle over the oil mixing well, then melt the butter & add the marinade & parsley if using & mix making sure all the wedges are coated evenly. Place in a single layer onto a generously greased (with butter) roasting dish & cook for 30 to 45 minutes or until lightly charred turning the wedges over carefully half way through using a fish slice
NOTES
Serve with a selection of dips including sweet chilli, sour cream & chives, Karen’s Tandoori Dip … there is so much choice!
It is important to grease your roasting dish (I prefer to use best butter for this) so the wedges don’t stick
Don’t forget the salt & pepper!
Ingredients
- 4 medium to large potatoes
- 2 tablespoons olive oil
- 2 level tablespoons marinade
- Chopped parsley or coriander (optional)
- Good knob of best butter
- Sea Salt & Cracked Black Pepper
