As someone who has managed to weave potatoes into every facet of my life (that includes the decision to create a whole folio centred around them in high school), I think it's save to say of spent a fair bit of time experimenting with these starchy nuggets of gold. Potatoes are affordable, easy to cook, and simply taste bloody amazing, so here is my secret recipe to a banging bowl of oven-baked wedges that are super crispy on the outside, but fluffy on the inside.
Serves: 4 (or 2 if you're like me and prefer to have a meal of wedges, and wedges only)
Ingredients
5 medium potatoes
1 tbsp olive oil (plus extra half-way through cooking)
1 tbsp nutritional yeast
1/2 to 1 tsp salt (depending on preference)
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
1 tsp dries chives (parsley works too)
Chilli flakes
Zest of 1/2 lemon (optional)
Method
Preheat oven to 180° C
Cut the potatoes into wedges (keep in mind the thicker they are, the longer they'll take to cook)
Place wedges in a bowl and rinse well to remove some of the starch. This will prevent the chips from getting soggy
Tip wedges on a clean tea towel and rub to dry well
Place wedges back in the bowl and add 1 tbsp of olive oil and all spices
Toss potatoes well to ensure they are coated evenly
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Place wedges on a lined baking tray and make sure they are spaced out
Place in oven. After 30 minutes, take the potatoes out, add an extra drizzle of oil if they are looking dry or chalky, and then turn them
Cook for another 20 minutes or until they've puffed up and become crunchy
Eat them all. Feel no shame
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