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Potato wedges ... any experts?

11 replies

NotQuiteCockney · 09/10/2006 14:32

I haven't made 'em for ages, but plan to make them tonight. Have sliced new potatoes, and they are soaking. I will coat them in oil, garlic, paprika, and lay out on baking sheet. How long and at what temperature (fan oven, new, works well).

TIA!

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Dophus · 09/10/2006 14:41

Uitl they go brown!

Sorry not very helpful - try 20 - 30 min in a hotish oven - ~180C

PandaG · 09/10/2006 14:42

200, always longer than you think! 40 mins ish if fairly chunky I think. I add rosemary too, delish!

PandaG · 09/10/2006 14:43

oh, fan oven - yeah 180 then

NotQuiteCockney · 09/10/2006 14:45

I'm not in need of precise, anyway, I don't do things by timing - just knowing when I need to put them on, more or less, so things will be all ready at once, more or less.

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NotQuiteCockney · 09/10/2006 14:45

Whoops, forgot to say thanks!

Thanks!

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luckybat · 09/10/2006 14:45

Not sure on times or temps, but for really tasty, crispy, dippy, type wedges take some of the potato out of the wedge, so there is only about 1 1/2 cm of potato left on the skin, then cook them. They are really tasty and crispy.
I would say a hot oven 200f for about 20mins

elclose · 09/10/2006 14:50

make sure you dry them well before you stick stuff on , i always do mine in microwave first for 5 mins tossed in a little oil, i then put them on baking parchment(this is great as they dont stick and you dont need any extra oil) and sprinkle on a little rock salt then rosemary or somtimes paprika and pepper then in the oven but i have a huge gas cooker so microwave is prob not needed if you have a fan assisted. I usually do them for 40 mins on 220 but you prob only need half hour at a hotish heat dont know what it is in electric

luckybat · 09/10/2006 14:51

oh I might actually mean 200c there

aDadOnMumsnet · 09/10/2006 14:57

Just 30 minutes for me, no blanching or precooking, just tossed in oil (sunflower or veg better for this) and turned once. 180 to 190 fan oven. Works every time.

Don't think new potatoes are ideal wedge material though, I tend to use red skin ones - I know that's not much good to you now that yours area ready to go!

aDadOnMumsnet · 09/10/2006 14:57

'are' not 'area'

NotQuiteCockney · 09/10/2006 22:28

I didn't dry them particularly, and didn't turn them, but they came out well. I like little potatoes, more skin, and lower GI (I think?). The kids went mad for them, which was good, as DS2 has had a vomiting bug and been off his food and miserable.

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