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.
EQUIPMENT:
- A large saucepan with lid
- A large shallow baking tin
- Baking parchment
- Spatula
INGREDIENTS:
- 1 medium/large potato per person
- Low fat cooking spray
- Maldon salt
- Ground sweet paprika ( see NOTES)
METHOD:
- 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.
Ready to bake!
- Season with the salt and sprinkle with the paprika.
- Put into the heated oven and leave them there for 20 minutes
Oven-ready!
- 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.
Almost done!
- Serve immediately.
NOTES:
- 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.
I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx