Ingredients
- 4 baking potatoes, about 225g (8oz) each, cleaned and scrubbed
- vegetable oil, for greasing
- 2 tablespoons olive oil
- ½ teaspoon salt
- black pepper
Method
- Preheat oven to 220°C/425°F/gas 7. Lightly grease 2 baking sheets with vegetable oil.
- Clean and scrub potatoes thoroughly. Slice each potato into 8 equal-sized wedges. Transfer to a large bowl. Fill bowl with cold water until potatoes are covered. Leave to stand for 15 minutes.
- Drain potatoes, then dry thoroughly on sheets of kitchen paper.
- Put potatoes back into the bowl. Add olive oil, salt and pepper. Toss gently until potatoes are evenly coated.
- Transfer potatoes to the prepared baking sheets. Bake for 40 minutes, or until soft in the centre and crisp and browned on the outside. Swap baking sheets halfway through baking to ensure even browning.
- Serve wedges with a variety of dips and sauces, or as an accompaniment to a main meal.
Notes
Microwave alternative: arrange potato wedges around the edge of a large microwave-proof plate. Cook on high for some time, then microwave for a further 6-8 minutes. Crisp potatoes in a preheated oven if desired. Serve with a variety of dips and sauces, or as an accompaniment to a main meal.