Potato wedges

Potato wedges

Potato wedges are a lot healthier than potato fries and a lot easier to cut. For crispy and crunchy wedges that are fluffy inside, choose potatoes with thin skin such as russets, red potatoes or Yukon gold.

Ingredients

6 potatoes

1/4 cup olive oil

1-2 tablespoon garlic herb seasoning

1 teaspoon smoked paprika

1/2 teaspoon black pepper

2/3 cup finely grated or shredded parmesan cheese, divided

2 tablespoons fresh chopped parsley

Preheat oven to 180 °C. Wash the potatoes (no need to peel them). Cut potatoes in half lengthwise, then cut each half in half lengthwise again. If your potatoes are large, you can each half lengthwise again until you have 8 wedges. It’s better to cut them all in the same size and thickness. In a mixing bowl, combine the olive oil, garlic and herb spice, black pepper and dried thyme. Pour the mixture over the potatoes and toss to coat them evenly. Line baking sheet or aluminium foil on a baking tray. Place the potato wedges in a single layer, skin sides down. Bake for 35 minutes. For extra crisp, turn them half way through baking. Sprinkle with parsley and parmesan cheese to serve.