Updated: Jun 7
The humble spud. It doesn't matter how you cook them - hot chips; wedges; mashed; roasted; as a potato salad - they are all absolutely delicious!
For hot chips or wedges, it's nice to switch things up a bit and experiment with the seasoning - a sprinkle of paprika, mixed herbs, a dash of chilli flakes and salt is my go-to - but play around with whatever herbs and spices you have lurking in your pantry and have a bit of fun with it!
A good tip I've found to is to dry the potatoes off in a clean tea towel once you've cut them. This stops them steaming rather than baking in the oven, and also helps the oil and seasoning stick really well.
Take your spuds (I leave the skin on, but give them a really good scrub), cut evenly to your desired size and dry them off. Toss in a tablespoon or so of oil and then sprinkle on your chosen seasoning, shake well to coat and then pop them in the oven on a hot baking tray at around 200°C-22o°C. Turn once, then bake until crisp and golden.
Enjoy with a home-made aioli - I use this one (which is dairy-free) by Chelsea Winter and it is absolutely YUM!
There you have it! Wedges/fries that you know exactly what's gone into them, unlike the bags of oven chips from the supermarket!