Baked Potato Wedges
I should start this recipe post with the 'story'. It's September 2012, and I'm on my honeymoon in San Francisco, the hubby and I are dodging seagulls at Fisherman's Wharf and stuffing our faces. We’re in a little place called Sally’s, eating fishwiches and the most amazing fries EVER! Years before this blog became a thing I knew I'd be re-creating the fries at home; some tastes do something to you don’t they? I'm a simple girl - potatoes, cheese and garlic pleases me;-)
My interpretation of Sally’s fries are home-baked wedges. In keeping with most of what I do, I don’t use a deep fat fryer or any other greasy chip-making method here (there's a time and a place for that). Mostly this is a health choice, but I don’t have this kind of gadget anyway.
I bake these beauties in the oven, then toss them in a mixture of minced garlic, fresh parsley and grated Parmesan. Simple but epic!
Did I mention that there’s no need to par-boil? I spent years fussing around boiling my chips then finishing them off in the oven. Perhaps potatoes have changed a bit (that can happen😉), or maybe I’m truly the laziest home cook ever! Probably 🤷♀️.
I’m such potato lover, and I want to pay homage to the humble white spud, she gets a tough rap - stay away from the carbs and all that.
The thing is, we need carbs for a balanced diet, it’s quite simple, and whether consumed before or after 6 pm will have little impact on our waistlines! Sorry, I have no scientific proof on that, but I believe it’s another media-hyped nonsense diet tip. Potatoes are a natural source of goodness, and that surely is a scientific fact! If you’re still not convinced or you’d like some further information, read this article.
Baked Potato Wedges
PREP TIME - 10 MINS | COOK TIME 45MIN-1HR | SERVES 1-2 RECIPE TYPE - SIDE | VEGETARIAN
Floury white potatoes
1 tsp olive oil or rapeseed oil for baking\
Small bunch of chopped parsley
2 cloves of garlic, minced
Seasoning if desired
Small knob of butter or 1 tsp of extra virgin olive oil
Pre-heat the oven to 180c.
Add the chopped potatoes with the oil to a baking sheet, season if you wish.
Give them a shake or turn half way through cooking.
Once cooked, add the parsley, butter or oil, Parmesan and garlic to a large mixing bowl, ad the chips and mix until coated well.
Add further seasoning if you wish, serve and enjoy.
My notes and tips
I’ve been a little vague with measurements (as usual), taste as you go and add more as you prefer.
I find floury potatoes work best for chips - Maris Piper, Russets, or King Edwards.
Cheeky tip - make extra, you’ll always want more of these!!! 😉
There’s not much more to say here, I’m hoping my pictures are communicating how damn sexy these wedges are!
Celebrate potatoes and make them, they are the best.
Bye for now👋.
PS - in case you were wondering, a fishwich is the catch of the day, sandwiched in a crusty baguette with coleslaw😋 .