Potato wedges are fantastic, fact. They’re healthier than chips, tastier than most things and go well with just about anything. However, it is a pain in the arse to get them full covered in the oil and spices that makes them just crispy and perfect.
Well, not any more!
I learned this little trick from Phil, who learned it from his mum (and don’t we all learn the best cooking tricks there?). It’s easy and it works, and you don’t have to spend 20 minutes trying to wash the oil from your hands afterwards. Bonus!
4 large or 6 medium potatoes, skin on
a Ziplock bag
Preheat your oven to 180 degrees C
Wash the potatoes but leave the skin ON
Cut each potato in half along the longest edge so you get 2 big flat pieces
Cut each of these into 3 or 4 wedge-shaped pieces
Put a few of them into the Ziplock bag
Add some oil, black pepper and salt to the bag, close it, and rub everything around inside
Do this until the potatoes look evenly covered
Pour the wedges out onto a baking tray, then repeat for the rest of the potatoes
When they’re all finished, put them baking tray in the oven
Cook for 45-60 minutes, shaking the tray and moving the wedges a few times
Your wedges will be perfectly crispy, and the skins will be gorgeously seasoned with a little kick from the paprika. Be careful when eating with sour cream and sweet chili sauce, because there’s a real chance you might melt into a puddle of extreme happiness.