Roast Potato Wedges

01 Jun 2023

Homemade Roast Potato Wedges are a healthier alternative to chips.

They taste great and you can add lots of different flavours. Try these as a side dish to Brilliant Burgers, dipped in Barbecue Tomato Sauce or Cheese and Chive Dip.

1 large baking potato
1 x 15ml spoon olive oil
1 x 15ml spoon honey
1 x 5ml spoon paprika
1 x 5ml spoon thyme (fresh or dried)

Baking sheet
Baking parchment
Colander
Clean tea towel
Chopping board
Sharp knife
Medium bowl
Measuring spoons
Wooden spoon
Oven gloves
Pan stand

Preheat the oven to 200°C/180°C fan or gas mark 6.
Put the baking parchment on the baking sheet.
Wash the potato and pat dry with a clean tea towel.
Cut the unpeeled potato into 8–12 equal-sized wedges.
Mix the oil and honey in the bowl.
Add the potato wedges and mix until evenly coated.
Sprinkle the paprika and thyme over the potatoes and mix well.
Arrange the wedges on the baking sheet so that they do not overlap.
Bake in the middle of the oven for 50 minutes, turning the wedges half-way through cooking to avoid burning.

Skills used include:
Washing, measuring, chopping, mixing/combining, spreading and roasting.

Put all the ingredients in a large container with a lid or plastic bag and shake to coat the wedges evenly.

Make the wedges from a large sweet potato instead for a great taste and vitamin A boost.
Try replacing the honey with the juice from half a lemon for a great taste.
Go oriental by adding 1 x 15ml spoon of soy sauce and a 15ml spoon of sesame seeds to your wedges instead of the paprika and thyme. (Check for anyone with allergies if using sesame seeds or soy.)

Cut the potatoes into wedges 2–3 hours in advance and store covered in cold water in the fridge to avoid browning. Drain and dry well before using.
To save time, parboil the potatoes by covering them with cold water and bringing to the boil for 5 minutes. Drain and cool before storing in the fridge for up to 2 days. Parboiling will stop the potatoes from discolouring.