Potato wedges are a beloved accompaniment to many a meal, and a sure-fire hit with the whole family. While supermarkets offer a plethora of pre-packaged options, I've long been a fan of McCain's offering. But, I've recently discovered that whipping up your own wedges is a doddle, requiring just three humble ingredients.
It's an ideal switch if you're keen to cut back on frozen, processed dishes without adding any extra minutes to your meal prep. This recipe is as speedy as cooking from frozen – it really is that straightforward. Plus, it's a nifty way to use up any spuds that are past their prime.
I'm partial to a bit of heat on my wedges, hence the spice in this recipe. If you're more of a garlic or barbecue fan, feel free to swap in your preferred flavours. This method uses a conventional oven, but you could easily adapt it for an air fryer – just tweak the timings to suit your model.
To make the wedges, give your potatoes a good scrub under the tap to get rid of any dirt. Slice your potatoes, skin and all, into wedge shapes. Pop them into a pan and fill with water. Bring the water to the boil. Once boiling, reduce the heat and set a timer for five minutes. Drain your wedges and transfer them to a large bowl. Melt your butter either in the microwave or on the hob. Drench the wedges in the melted butter and sprinkle over your seasoning. Give everything a good shake to ensure they're all evenly coated. Place the wedges on a baking tray and bake in the oven for 20 to 25 minutes until they are perfectly crispy.
