Ingredients
4 as a side dish
800g potatoes (about one large potato per person)
2 tbs Cajun Spice Mix (see recipe here)
3 tbs vegetable oil
Try to use a non-stick tray if possible as it will make washing up much easier.
Note that if you over crowd the wedges they will steam rather than roast and become slightly less crispy - if they are snug in the tray it's best to split them between two trays.
Best eaten on the day they are made, otherwise they become a bit soggy.
Potato Wedges
Home made always beats shop bought in so many ways. The humble wedge here proves that maxim here - this recipe is a truly healthy version using minimal oil and salt, plus it's really cheap to make.Use them as a great side dish to these burgers
Recipe
Heat the oven to 180 degrees C
Cut each potato in half, and then each half into about 4 or 5 wedges by slightly angling the knife as you cut
Put the wedges into a large baking tray and pour the oil over the top
Mix the wedges and oil with your hands for about 30 seconds, this will ensure that they are all evenly covered in the oil
Sprinkle the spice mix over the top, and mix again briefly
Put the tray in the oven, cooking the wedges for 20 minutes, then shake the tray carefully from side to side to move them around (use a spoon or spatula if you're worried about shaking it) and return to the oven for a further 10-15 minutes, after which the wedges should be golden brown and crispy
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