Potato Wedges.

[pusskin]

I bought some frozen potato wedges last week, and eaten half the packet.
Absolutely delicious, but would making your own taste even better I wonder?
have just looked up previous posts and wonder if there is anything you can add to the recipes. Thanks Abers x

[pusskin]

i will give them a slight part boil first, without going mashy.

[rockyracoon]

I just use normal potatoes, cut them into wedges, coat in a bit of oil then put some seasoning on them, I usually use Schwartz Season All but I have used the seasonings you get in packets for steak and chicken etc. I put them in the oven for about 35-40 mins.

[rockyracoon]

I don't parboil first.

[bednobs]

http://pureety.com/products-page/
this is luverly. To be found in waitrose

[ludwig]

They'd be nice coated with a bit of jerk seasoning.

[AlwaysConfused]

a little chilli and garlic powder and a squeeze of lemon juice over the wedges (before cooking) is lovely. I prefer to chuck them in the fryer, they taste a little dry in the iven

[rockyracoon]

Ooh yeah, jerk would be fab (except the kids wouldn't eat them).

[EcclesCake]

I par boil spuds cut them into wedges, chuck them in a bowl with ground cumin, smoked paprika, oregano, crushed garlic, salt, ground pepper, olive oil.......and roast turning occasionally until done.

The herb spice component varies according to what I am serving them with, which on reflection is only ever home made burgers!

[B00]

I've got (which I appreciate is no use to you whatsoever!) a tub of salt & pepper seasoning from my local butchers which I coat the wedges with before bunging in the oven.

I also make spicy ones with chilli powder.

[Uriah Heep]

You can use whatever seasoning takes your fancy. Par boil if you wish it will reduce the oven time. However, tossing after resting on a clean tea towel to dry the wedges before tossing in a plastic bag with your chosen oil & seasoning seems to work okay.

The variety of potato is very important. Waxy if your English dry if your Scottish/Irish. I'm not sure what the Welsh eat.

[pusskin]

Oh wow, brilliant answers so far. How lucky can I be ay. Cheers!

[pastafreak]

I do them exactly the same as Eccles...except I may slice them before parboiling.

[friedgreentomato]

exactly the same as eccles but I cut them before parboiling

[EcclesCake]

If they are small spuds then I tend to par boil before cutting into wedges. If they're big buggers then I might gently par boil after I've cut them up, to be honest it depends mostly on the shape of the potato!

[pusskin]

I really appreciate all your interesting replis, many thanks.

I will use up the other half of the frozen wedges tonight, and then, hey ho, will be doing my own in future, hoping to make a double lot and then freeze the rest. Good idea I hope, if they turn out well. Cheers again folks x

[Uriah Heep]

On the subject of freezing I suggest you either blanch the potato as you do for other veg or par cook just like the ones are. Google it or perhaps anther ABer has the expeience to share. I would love to hear other's views on varietys.

[Uriah Heep]

---- par cook like the ones you buy are ---- !!!!!!!!!!!!!

[Uriah Heep]

--------- too much haste ---------- that should have been experience and variety(s) !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!