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My Potato Wedges
Simply a nibble that is always perfect.
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Course:
Appetizer, Side Dish, Snacks
Cuisine:
American
Keyword:
Bake, Fry, Vegetables, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
1
hour
hour
5
minutes
minutes
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
3
People
Calories:
1264
kcal
Equipment
Fat fryer
Baking Tray
Cook Mode
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Ingredients
Metric
Imperial
4
large
baking potatoes
2
tsp
butter
to cover potatoes
2
pinches
sea salt
3
ltrs
Vegetable oil
if pan frying
Instructions
Preheat the oven to 180°C/350°F/Gas mark 4.
Prick the baking potatoes with a fork or skewer to let the steam out whilst cooking.
Rub them with butter and sprinkle with a little salt.
Place the potatoes on a baking tray in the middle of the oven and bake for 45 minutes –1 hour. They should be soft but cooked.
When cooked, place them to one side and allow to cool.
When cold, slice them into wedges. You should get six out of each potato.
Using a deep fat fryer, turn to 175°C/350°F and deep fry the wedges for 3 - 4 minutes until golden brown.
If you are using vegetable oil in a deep sided pan, also heat to 175°C/350°F and deep fry the wedges for the same time until golden.
I love these with another pinch of salt whilst dipping into a cool dip.
Nutrition
Calories:
1264
kcal
|
Carbohydrates:
267
g
|
Protein:
32
g
|
Fat:
12
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
22
mg
|
Sodium:
920
mg
|
Potassium:
6157
mg
|
Fiber:
19
g
|
Sugar:
9
g
|
Vitamin A:
265
IU
|
Vitamin C:
84
mg
|
Calcium:
195
mg
|
Iron:
13
mg