Perfect potato wedges

This is just a quick post to show you how to make some really good wedges to go with every meal. They are  soft inside even without parboiling, and really crunchy with tons of flavour. I made some to go with chicken drumsticks the other night, mm mm (perfect with BBQ sauce too!)

Serves 1

- olive oil

- 1 baking potato

- schwartz season-all spice (salt, paprika, pepper, garlic etc.)

- mixed herbs

1. Pre-heat the oven to 200 degrees.

2. Drizzle some oil in a baking tray and place in the oven to heat.

3. Meanwhile, cut the potato into wedge shapes - fairly thin. (Do this by cutting the potato in half lengthways, then in half again, and keep doing this with each part until you get a number of wedges!)

4. Take out the oiled try, and place the potato wedges on, turning over so coated in the oil.

5. Cover with a sprinkled of season-all or some salt, pepper, paprika etc. followed by some dried mixed herbs.

6. Bake in the oven for around 45 minutes, or until golden brown, crisp and soft in the middle!

Enjoy :)

Italian stuffed chicken breast with potato wedges

There isn't really much else to say that this photo doesn't already show - delicious Italian flavours, moist chicken breast, and soft flavoursome wedges with crisp skins. Mmmmm. Home-made potato wedges are far nicer than you could ever find in the freezer section at the supermarket, try for yourself! I served this with broccoli as well.

Serves 2

- 2 large chicken breasts

- buffalo mozzarella, sliced (about 3/4 of a ball)
- cherry tomatoes, sliced

- fresh basil, torn

- 1 onion, quartered

- olive oil

- 2 baking potatoes

- paprika

- salt

- dried mixed herbs

1. For the wedges, slice the potatoes into wedge shapes (half them, then half that, then half it again etc). In a deep sided baking tray, drizzle a generous amount of olive oil, then rub the wedges in the oil and lace in the tray. Sprinkle generously with the salt, paprika and mixed herbs. Bake in the oven for around 45 minutes - an hour at 180 degrees.

2. For the stuffed chicken, slice the breasts lengthways without cutting them completely in half. Place the mozzarella, tomatoes and basil in each one and gently close. (At this stage you could use cocktail sticks or wrap with bacon/proscuitto to secure the filling in place.) Place on a baking tray with the onion, drizzle with olive oil, and sprinkle mixed herbs on top of the chicken. Cook in the oven at 180 degrees for 20 minutes, covered with foil, and an extra 5 minutes uncovered.

Enjoy :)

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 :)