Of the potato variety I might add. The American Vegetarian loves potatoes, in any shape or form, mashed, boiled, roasted, baked, well in fact who doesn't? The potato made in any way is just really comforting and tasty. I love potato wedges. They are really simple and quick to prepare and a great way to eat potatoes. They go with absolutely anything which makes them the ultimate in side dishes. I like them with a great big dollop of kethcup.
Ingredients
4 large baking potatoes
Good glug of olive oil
Salt & Pepper to taste
3 cloves of unpeeled garlic
3 cloves of unpeeled garlic
Method
Pre heat the oven to 200C/400F/Gas mark 6. Wash the potatoes and keep them unpeeled. Cut them in half and then cut the halves into wedges and then place into a nice big bowl. Add a good glug of olive oil and season well with salt and pepper. Mix it up really well so all the potatoes are covered with the oil and seasoning. Transfer to a baking tray and add three unpeeled cloves of garlic, and roast for around 40 minutes or until golden brown and cooked all the way through. I give them a bit of a mix half way as well.
Serve straight from the oven (without the garlic) with almost anything!
Pre heat the oven to 200C/400F/Gas mark 6. Wash the potatoes and keep them unpeeled. Cut them in half and then cut the halves into wedges and then place into a nice big bowl. Add a good glug of olive oil and season well with salt and pepper. Mix it up really well so all the potatoes are covered with the oil and seasoning. Transfer to a baking tray and add three unpeeled cloves of garlic, and roast for around 40 minutes or until golden brown and cooked all the way through. I give them a bit of a mix half way as well.
Serve straight from the oven (without the garlic) with almost anything!
Great piece. Will definately try this weekend.
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