Crispy baked potato wedges
The perfect baked potato wedges - fluffy in the middle, crispy on the outside, and full of flavour!
Servings: 4 people
- 5 medium potatoes (~ 750g / ~ 1 2/3 lb)
- 3 tbsp oil, divided
- 1 1/2 tbsp fine dried breadcrumbs
- 2 tbsp plain flour
- 1/2 tsp dried parsley
- 1/2 tsp smoked paprika
- 1/2 tsp garlic granules
- Black pepper
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Thoroughly wash the potatoes, and cut out any eyes or bruises. Cut them into chunky wedges (I ended up with 8 wedges per potato). Toss the potato wedges in a dash of oil.
In a mixing bowl, combine the breadcrumbs, plain flour, dried parsley, smoked paprika, garlic granules, and a good pinch of salt and pepper. Add the oiled wedges, and toss to coat.
Lay the wedges skin-side down in a single layer on a baking tray - leave any excess breading in the bowl. Drizzle with a little more oil, and bake for around 50 minutes, or until the potato wedges are fully cooked, and are golden brown and crispy. Best served immediately.
Serving: 1portion | Calories: 245kcal | Carbohydrates: 34.6g | Protein: 4g | Fat: 10.6g | Saturated Fat: 1.4g | Sodium: 69mg | Potassium: 781mg | Fiber: 4.9g | Sugar: 2.4g | Calcium: 20mg | Iron: 1.4mg