Back during Pesach, readymade frozen oven chips were off the menu. Perhaps you can buy them for Pesach where you live, but here in Cambridge, far from a large kosher shop, there were none to be had. And I was really craving chips.
Well, not necessarily chips, but definitely hot, crispy, savoury carbs of some description.
There’s something about the combination of fat, carbohydrate and salt that is utterly addictive. Especially when it’s finger-tinglingly hot and crispy and you can lick the salt from your greasy fingers…
Anyway, in the absence of frozen oven chips I decided to make baked potato wedges instead. Potato wedges are ridiculously easy, and you can also add all your favourite seasonings to make them extra delicious.
I used garlic powder because it’s less likely to burn in the oven than fresh garlic. Then I added paprika and some dried herbs for added zing. These potato wedges came out so good I could have just eaten a bowl of them with mayo and called it dinner, but you can serve them anywhere you’d usually have chips. Try dunking them into the runny yolk of a fried egg for a real treat, or serve alongside fish fingers, veggie sausages or a savoury pie.
And my daughter Kipper – our resident food critic – announced that these potato wedges were even better than readymade chips. Success!
The active time involved in making these is very short indeed, but you do need to be slightly organised to get them in the oven 45 minutes to an hour before you want to eat. But once they’re in you can sit down and put your feet up till they’re ready. Why not make yourself a cup of tea and relax?
Be aware that if your family is anything like mine, you should make lots of these. I made what I thought would be four servings, and the three of us ate the lot without any difficulty. If in doubt, make extra.
I’m starting to wonder why I ever bought frozen oven chips at all.
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Crispy garlic and herb potato wedges
- 4 large baking potatoes
- 4 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp paprika (or smoked paprika)
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper
- Preheat the oven to 200C (400F)
- Scrub the potatoes and cut lengthwise into chunky wedges. Place in a large bowl.
- Mix the olive oil with the garlic powder, paprika, and herbs, and add salt and pepper to your liking. Pour over the potatoes and mix well to ensure that each piece is coated.
- Spread the potatoes out on a large baking tray. The should ideally be in a single layer with a little space between each one - if necessary use more than one tray!
- Bake the wedges at 200C (400F) for 50-60 minutes, turning halfway, until they are soft inside and crispy and golden outside. Serve hot, and enjoy!