Jamie Oliver

Potato wedges

Oven-baked with their skins on

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Potato wedges

Serves 4
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    128
    6%
  • Fat
    5.2g
    7%
  • Saturates
    0.8g
    4%
  • Protein
    3.9g
    9%
  • Carbs
    14.9g
    6%
  • Sugar
    0.0g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    128
    6%
  • Fat
    5.2g
    7%
  • Saturates
    0.8g
    4%
  • Protein
    3.9g
    9%
  • Carbs
    14.9g
    6%
  • Sugar
    0.0g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • sea salt
  • freshly ground black pepper
  • 600 g baking potatoes
  • olive oil
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Method

To prepare and cook your potato wedges:
Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.

Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.

Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.

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