Homemade potato wedges make a great alternative to chips. They’re easy to make and taste delicious.
I decided that I was being a little unfair to these poor potatoes, a bit of an “always the bridesmaid, never the bride” scenario. So I decided to fix the situation and make the potato wedges the star of this post.
There’s not a great deal to say about them. They’re extremely easy to make, simply cut up the potatoes, toss them in some olive, salt and bake.
Decent seasoning with salt is very important. Potatoes can be a little boring, the salt elevates them to something delicious.
How to cut potato wedges
I use baking potatoes to make my potato wedges as I like the size I get from them. From each baking potato I get 8 wedges. You can use smaller potatoes but you’ll get fewer wedges from each potato.
To cut a potato into wedges, slice the potato in half lengthways. Then cut each half in half again. Next angle the knife at 45 degrees and cut again.
Potato wedges nutritional information per serving
Calories: 166 kcal (8%), Fat: 2.9g (4%), Saturated Fat: 0.5g (3%), Carbohydrates: 30.1g (12%), Sugar: 1.1g (1%), Fibre: 2.3g (9%), Protein: 3.7g (7%), Salt: 0.4g (6%)
0 of five-a-day
This is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.