Name: Crispiest ever potato wedges recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1kg medium or large potatoes; 40.00 ml olive oil; 20.00 ml chicken salt, plus extra to serve

by Greer Worsley Last updated on 06/28/2022

With a quick boil, dry and toss in oil, you can skip the deep fryer and whip up crispy potato wedges in the oven. - Greer Worsley

Ingredients

1kg medium or large potatoes
2 tbsp olive oil
1 tbsp chicken salt, plus extra to serve

Method

Step 1

Preheat oven to 200C fan-forced. Cut potatoes into quarters lengthwise. Place in a large saucepan and cover with water. Bring to the boil and cook for 8-10 minutes until a knife goes into them easily. Drain into a colander and leave for 1 minute to steam dry. Place in a large bowl and drizzle over oil and chicken salt. Toss well - don’t worry if they break apart a bit as this will mean more crispiness. Place in a single layer in a large heavy-based baking pan. Bake for 30-35 minutes, turning a couple of times, until golden and crispy.
Step 2

Serve sprinkled with extra chicken salt.