Homemade Potato Wedges
Potato wedges are much easier to make using a silicone or teflon baking tray liner because they don’t glue themselves to the baking tray. Silicone and teflon liners are much better than greaseproof paper, and they allow you to make wedges with little or no oil.
Free from: gluten, nuts, soya, wheat, yeast
Oil free: use a silicone or teflon baking tray liner. Oil free wedges won’t be as crunchy as wedges made with oil
This is a vegan recipe
- rapeseed oil (optional)
- salt, black pepper, paprika, garlic granules, chilli flakes (optional)
Chop the potatoes into chunky chip sized chunks.
If using oil, add the potatoes to a large bowl and drizzle with a little rapeseed oil. You only need enough to cover them. If using seasoning add this now and mix everything together.
Put potatoes on a lined oven tray.
Bake in the oven at about 180C for 45-60 minutes, or until they are soft in the middle and crispy on the outside. During cooking check them a couple of times and move the wedges around.