Everyone needs a stock wedges recipe and this is mine. It’s simple but results in a lovely soft, fluffy wedge with a vibrant red hue. Dependent upon taste, you can reduce or increase the cayenne. Either way, they’re best served hot and glistening from the oven with a big dollop of ketchup on the side!Print this Recipe
- 3 tablespoons of garlic oil
- 4 large potatoes (about 2¼ lbs / 1kg)
- 2 teaspoons of paprika
- ½ tsp cayenne
- sea salt
Preheat the oven to 220c (200c fan)
Chop each potato into 8 wedges (slice in half, each half into half and then half again).
Put into a large roasting tray with the paprika, cayenne and oil, and toss to coat.
Pop in the oven for 15 minutes then give a good toss and return for a final 15 minutes.
Sprinkle liberally with sea salt and serve.
Paprika – I leave it out completely if it’s being fed to my children or increase it by an extra teaspoon if it’s to be enjoyed by the boys in front of the football!
Potato wedges were originally called JoJo potatoes. The first known printed reference to JoJo potatoes appears in April, 1962. In the USA, the restaurants that were serving JoJo potatoes in the 1960s also served Flavor-Crisp™ chicken. These were produced in special pressurised frying machines known as “broasters” which had been trademarked in the 1950s and which were supplied commercially to restaurants so as to cook Flavor-Crisp™ chicken. The same machines were then tried on potatoes and the result was the JoJo potato.Print this Recipe
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