Wednesday, 13 March 2013

Paprika potato wedges...or posh chips.

What is there not to love about a potato?The list of things you can do with them is seeming endless. Last night I decided I was sick of the jacket, the mash and the new potato and made paprika potato wedges. Actually they were closer to chips as we were hungry and I wanted to get them cooked as fast as possible.

Potatoes! (I try to use the annoying sized ones you get in a bag of spuds.)
Olive oil
Salt and pepper

1. Turn the oven up as high as it will go.
2. Chop the potatoes into wedges, or chips if you want to speed things up a bit.
3. Plonk them onto a baking tray and sprinkle with paprika. This really is a personal taste thing but enough for a pleasant coverage. Throw a slug of oil in, just enough to cover the wedges and stop them sticking. Season with salt and pepper.
3. Get your hands messy and make sure that the wedges are nicely covered in the oily paprika.
4. Put in the top of the oven for 30-45. (This depends on the size of the wedges.) Give them the odd shake and turn them over with a fish slice occasionally. It helps the crispness develop. When they sound crunchy when you shake them in the tray they are ready.

Eat with plenty of green salad and a dollop of mayonnaise.

Other variations include:

Just plain chips cooked with a bit of oil and seasoning
Rosemary and sea salt
Parsnips, sweet potato and normal potato
Have a rummage in the spices part of you cupboard and make something up!

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