Beaumont School Food Technology Department
Recipe title: Potato Wedges serves 2-4
Please bring from home:
2 containers, one for the dip, one for the wedges or 50p
450g/1 lb (3 large) Potatoes (suitable for baking e.g. King Edward)
10-30ml Oil*
Seasoning e.g. salt, dried herbs or spices*
Dip ingredients, chose one to make from the list:
1 – For a creamy dip choose a ‘base’ ingredient from sour cream, crème fraiche, mayonnaise, salad cream or plain yoghurt (bring one small carton)
add to this, one or more flavouring ingredients. E.g 25g chopped spring or other onion, 2 teaspoons of crushed or dried garlic, dried herbs or spices* see above, 25g of pesto or gated cheese.
2 – For a salsa type dip – Drain ½ can or one small can of chopped tomatoes, add to this 25g chopped onion, 1 teaspoon mixed herbs and ½ teaspoon of chilli powder* (optional
Method
1. Pre-heat the oven to 200 oc
2. Wash the potatoes very thoroughly under a running cold water tap. Use a colander to help the potatoes drip dry on the draining board.
3. Line a baking tray with tin foil.
4. Collect a sharp knife and a green chopping board. Cut the potato in half lengthways, not through the middle! Place the cut side down on the chopping board and continue to cut chunky wedges, lengthways, approx 3cm thick.
5. In a large mixing bowl, place the wedges, oil and any seasoning. Carefully mix with clean hands or a metal tablespoon to coat the wedges in oil and seasoning.
6. Place the wedges on a baking tray and roast them for approximately 25 minutes, until they are golden brown on the outside and soft in the centre.
7. Clear away, then prepare the dip by stirring the prepared ingredients together.
To reheat: Place the wedges in a suitable container and microwave on medium power for 1-3 minutes until hot.
