Simple homemade oven baked wedges that have been given a new lease of life with a mix of herbs, spices, and, peri peri flavour.
We’ve made these potato wedges a lot lately and really enjoy them with our pizzas or homemade burgers that have become a bit of a tradition in our house for a casual and relaxed meal that we would eat in front of the TV while watching a movie rather than the dining table. I first made these when I was making some burgers as we didn’t have any frozen chips in the freezer, something that I always make sure that we have stashed away, in case of an emergency. What we did have was a giant sack of potatoes, so in my usual experimental style I raided the spice drawer and came up with a new family favourite – they’re seriously good!
Side dishes are every part of the meal and should be given centre stage more often as their flavours also help to bring a fantastic meal to life. I’m going to be making lots more easy side dishes for the blog as I think they’re often overlooked and you did ask for more healthy quick and easy recipes over on my Insta Story poll a few weeks back. My fresh and light Rainbow Quinoa Salad Topper is another simple side dish that would be nice to serve with these wedges.
Simple homemade oven baked wedges chips that have been given a new lease of life with a mix of herbs, spices, and peri peri flavour.
- 6 floury potatoes (Maris Piper or King Edward)
- 3 tsp peri peri salt
- 2 tsp garlic granules
- 2 tsp mixed herbs
- a sprinkling of cracked black pepper
- 2 tbsp oil for cooking
Heat the oven to 200 degrees and then cut the potatoes into potato wedges shapes.
Pour the wedges on to a no-stick baking tray and cover with the oil, herbs, and spices. Toss the potatoes to make sure they are well coated.
Oven cook for 35-45 minutes, depending on your oven. They should be golden brown on the outside when fully cooked and fluffy in the middle.
Having said that, these are so easy to throw together (quite literally thrown together!) that I don’t think I will buy frozen chips again. I like to keep the skin on my wedges for the added nutritional value, plus let’s be honest, it’s less work. Also, these are cooked from raw, so no par-boiling first. Just straight in the oven and you can love them and leave them while they cook away and become fluffy on the inside and golden brown and crisp on the outside.
Obviously, one of the benefits of oven baking the wedges is that they don’t become saturated with lots of oil. In this recipe, I only used 2 tbsp of oil, however you could use a cooking spray if you prefer, which would also work well. It’s amazing how a few store cupboard ingredients that we already tend to have at home can transform the humble potato into something entirely different. These have fast become our favourite way to make our homemade potato wedges that we rarely ever make them plain anymore.