Baked Potato Wedges

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We love potatoes here at our house, in any way shape or form. I may have told you this already or at least in any case I don’t think I’ve ever made a secret of it! My man is a meat and potatoes man and I am a potato woman . . . a day without eating a potato in one way, shape or form is just a day that is sadly lacking for me!

I think my oldest daughter is very much like me.  Most days when I am talking to her I will ask her what has she had for her lunch and she will say potato wedges.  She will be the first one to say that she doesn’t really like potatoes, but what she really means is that she isn’t fond of mashed potatoes, or baked potatoes, or boiled potatoes, but fry them and she is quite keen. (Who isn’t?)

 At least that’s my opinion! These are infinitely better and you won’t be looking to mask the lacklustre flavour with a dip of any kind, although in all honesty for presentation purposes I have shown them with dip. 

They are not the most attractive pencil in the box and just looked rather sad sitting there on the plate all on their lonesome.

These tasty little wedges are very simple to do. The hardest part will be slicing them down through without going all the way through the skin, but never mind if you miss a few times . . . those extra little bits get nice and crispy and extra delicious if I don’t say so myself!

This time I made a few using sweet potatoes also because sweet potatoes are low GI.  They worked really well, and I confess, I liked them even more than the regular ones. There is a picture of them right at the very bottom of my post.  They cooked a tiny bit quicker than the regular potatoes did.

They probably aren’t something that you would want to have really, really often because of the butter, but as a once in a blue moon treat they go down really well.

*Baked Potato Wedges*
Serves 4 to 6

 

These delicious potato wedges are a bit more trouble to put together than others, but trust me, the end result is well worth the effort.  Crispy edged potatoes, with a combination of delicious flavours that go right down to the skins. 

4 TBS butter, melted
2 fluid ounces of tomato ketchup (1/4 cup)
1 tsp prepared french mustard
1/2 tsp paprika
1/4 tsp salt
1/4 tsp freshy ground black pepper
4 large baking potatoes,unpeeled 

Preheat the oven to 220*C/425*F/ gas mark 7.  Combine the melted butter, ketchup, mustard and seasonings.

Scrub the potatoes and dry well.  Cut each into 4 wedges. lengthwise.  Slash each wedge crosswise at 1/4 inch intervals, but don’t cut all the way through the skin.  Place on a foil lined baking sheet.  Brush with 1/3 of the butter mixture.

Bake for 35 to 40 minutes, until the potatoes are fork tender, with crispy browned edges.  Baste periodically with the remainder of the butter mixture.

Serve hot.

Note - Sweet Potatoes are also done nice this way.

Oh boy but these were some good. I hadn’t made them in a really long time so they were long overdue. We had them with some rotisserie chicken that we had picked up at Costco and some broccoli.  I hope you will give them a go!  Bon Appetit!