Potato wedges

Potato wedges

Potato wedges or potato skins that are crisp and nicely salted are the perfect little nibble to have around on the weekend and these dips take just a few minutes to prepare, so make a few and dig in. A few years ago you used to see potato skins on pub menu’s all over the place but I don’t seem to see them any longer… pity really. (for as many or as few as you like)

Potato Wedges

What you need

1 large potato per person
Olive oil
Coarse sea salt

The process

Heat the oven to 200 celsius

Slice the potatoes into wedges about 2cm thick at the base and place them in a bowl.

Sprinkle over a little olive oil and give them a toss around to coat the wedges with the oil.

Lightly oil a baking tray and spread the wedges in a single layer, skin side down and bake for 40 – 45 minutes until golden and crisp.

remove from the oven, place in a bowl and sprinkle generously with coarse salt.

If you like them hot, add a pinch of chili powder to the salt.

Potato skins

You will also need about 2 potatoes/ person

First you need to bake the potatoes in a 200 Celsius oven for about 45 minutes until tender.

Then slice the potatoes into wedge shapes that are about 4cm at the base and with a knife remove most of the flesh.

Then place the skins on a lightly oiled baking tray, brush with olive oil and bake again for about 20 minutes until crisp and golden.

Sprinkle with coarse salt.

Serve with Hummus, tahini or a nice olive tapenade as dips.

Try the summer bruschetta as a nice summer snack.