I can’t believe how much I’ve come to rely on this blog and on being in the kitchen. Life is not being kind at the moment and a couple of days ago I assumed I’d be taking a break from blogging for a few weeks. Just didn’t think I’d have the inclination or energy to cook or post or read. But in fact, the opposite has been true. Planning and cooking simple meals has helped me both relax and feel useful, whilst grabbing five minutes to check in with this blog or read yours has cheered me up.
Thank you. 🙂
The following technique for making potato wedges was discovered entirely by accident. One evening I had planned on having a simple baked potato with cheddar cheese for dinner. The tattie was baked and on a plate ready to be sliced open and sprinkled with cheese when suddenly the phone rang. It was Sarah and, my goodness!, did she have gossip. An hour or more went by sitting on the sofa ooooh-ing and ahhhh-ing at all the news before my rumbling stomach forced me off the phone and back into the kitchen to salvage my dinner. These wedges were the result and I wouldn’t make them any other way now.
1 large floury potato per person
Wet the potatoes and rub with salt. Prick with a fork and bake in a 200oC oven for 45mins or until almost cooked through.
Remove from oven and leave to cool slightly or completely. This part could be done a day or so in advance.
Slice the potatoes into 8 wedges. Place on a baking tray, brush with olive oil and sprinke with a little paprika and cayenne.
Roast in a 200oC oven until golden, approximately 20 minutes.