These are the only chips we eat at home. These are what we make to accompany fish, burgers, fried chicken and even a few dishes with sauces, such as Lizzie’s Creamy Chicken. We like them extra crispy, so we cut them thinner than if we were going for traditional potato wedges.
I use a low-fat cooking spray, so they are really low fat too. Of course you can use a good vegetable oil such as rapeseed if you prefer.
- A large saucepan with lid
- A large shallow baking tin
- Baking parchment
- 1 medium/large potato per person
- Low fat cooking spray
- Maldon salt
- Ground sweet paprika ( see NOTES)
- Scrub your chosen potatoes – I use the biggest I can find because I’m lazy!
- Cut the potatoes into wedges – if you want them extra crispy, cut them fairly thinly. If you prefer wedges with a little soft potato inside, cut them more thickly. Once you’ve made this recipe once or twice, you’ll find which way works best for you.
- Put the oven on at about 180 fan
- Line the baking tin with baking parchment, and leave to one side.
- Rinse the wedges in several changes of cold water, then cover them with cold water and bring to the boil.
- Reduce the heat, then cook the wedges fairly gently until a sharp knife slides in easily when tested. I tend to put the timer on, and give them about 10 minutes.
- Drain and return to the heat, shaking well, for a minute or two to dry them slightly.
- Toss the wedges onto the prepared tin in a single layer, spray liberally with low fat spray.
- Season with the salt and sprinkle with the paprika.
- Put into the heated oven and leave them there for 20 minutes
- After the 20 minutes, turn them over, spray again and sprinkle a little more salt on if you like.
- Give them another 15-20 minutes, increasing the heat to 200 towards the end if they’re colouring too slowly.
- Serve immediately.
- I don’t know why I started using the ground paprika, because it doesn’t add anything to the flavour as far as I can tell, but it gives a beautiful colour.
- It’s important that it’s not hot or smoked paprika, just the sweet kind – unless you’re going for spicy wedges. And don’t do what I did one time and mistake paprika for Cayenne – ouch!!
- Most varieties of potato are good for this recipe. I tend to use Maris Piper, Rooster or Navan potatoes. Usually just whatever is there on the day.