Mrs. Jackson Cooks

Life through food

Spicy baked wedges

on January 5, 2011

I had to write about the wedges.  They were super tasty and so simple to make.  But the pasta bake blog was already long enough, so here’s a short one about the wedges.

I suppose, if you’re anti-chilli, you could make them herby instead.  Add lots of fresh and/or dried herbs.  I think thyme and oregano would be good as they’re quite flavoursome.  Or if you want a bit of a pep without chilli, try paprika instead, try to find a hot one (which isn’t really hot at all, but it’s a bit more fiery).

These are best if you bake them for a long time so the outsides start to bubble and split a bit and you get a few burnt spots.  You definitely want to go for over rather than under done.  And don’t be stingy on the oil or butter or whatever you’re using.  Who wants dry potatoes?!  But if you’re dieting, these are pretty good calorie wise.  Use a rapeseed or olive oil for lower calories and as they’re baked they’re loads healthier for you than frying.  If you have a chip craving and you’re on a diet, this is probably the best thing you can make.  And the chilli will speed up your metabolism and help you burn off the calories faster.

Spicy baked wedges

Serves 6 (ish)

7-8 potatoes of a medium size for baking (obviously adjust for your size of potatoes!) well scrubbed.

4 tbsp oil (we used olive, but you could use melted butter or fat too)

2 cloves of garlic, chopped

2 tsp chilli flakes

2 tsp chilli powder (leave out if you don’t want too spicy)

handful of chopped fresh parsley (or other herbs, or dried ones, or leave out)

salt and pepper

  1. Preheat the oven to about 220 degrees celsius.
  2. Chop the potatoes into wedges, by chopping the potato in half length ways, then chopping each half into 3-4 pieces length ways again.  Leave the skins on as they go nice and crispy.
  3. Put the oil, garlic, chilli flakes & powder,  herbs (if using) and seasoning, in a baking tray, sheet or other baking dish and mix well to combine.  Add the potatoes and shake and mix well to cover the wedges in the mixture.
  4. Place in the oven and bake until the skins go crispy and start to bubble and the sides of the wedges are golden (maybe bubbling and a little bit burned in spots).  You want to err on the side of over, rather than under done here.  Stir them regularly so that they get crispy on all sides.  It took about 50 minutes in total for us.  We also removed the top ones that were done about 30 minutes in, and put on a plate at the bottom of the oven to stay warm, whilst the rest baked.
  5. Serve with ketchup, mustard, mayo or other condiments that you like and sink into their spicy, crispy, softness whilst enjoying the paradoxes.   These, of course are fine on their own, or will go well as an accompaniment to just about anything really.

3 responses to “Spicy baked wedges

  1. […] to do better later!  I’ve already blogged about spicy wedges – you can find it here  So I won’t repeat myself and I’ll just tell you about the […]

  2. […] served with spicy wedges, which you can find here and some julienned carrots and green beans caramelised and cooked in marsala […]

  3. […] serve with spicy wedges (recipe you can find here, and some corn on the cob (done in a very high tech way of sticking in the microwave!) or some […]

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