University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

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Sunday, 25 March 2012

Crunchy potato wedges

Everytime I make wedges I usually just slice the potato, add some oil and seasoning and bake in the oven. Don't get me wrong, they are delicious like that but I stepped it up a whole new yummy-level by adding breadcrumbs and fresh parsley. We had these delicious crunchy wedges with the beef burgers (see previous post for recipe). They were full of texture and flavour, perfect!

Serves 2
- 2-3 large baking potatoes, sliced into wedge shapes
- 2-3 tbsp olive oil
- salt & pepper
- generous amount of paprika
- 1 wholemeal crust of bread, crumbled into crumbs
- handful of fresh parsley, chopped

1. Pre-heat the oven to 200 degrees. Drizzle some of the oil into a deep baking tray and place in oven to heat up.
2. Remove the tray from the oven, and lay the wedges in the oil. Drizzle with the remaining oil. Season with salt & pepper, and sprinkle with paprika.
3. Coat the wedges in the breadcrumbs and parsley. Toss the tray until all combined.
4. Bake in the oven for 30-40 minutes, or until the potato is cooked through, and the breadcrumbs are crisp!

Enjoy :)

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