There are many ways to wedge a potato, and as Alix mentioned, they aren’t all equal. If you are after crunch, you need to use either a semi deep fry (as for roast potatoes) or use a special coating such as flour or egg white.
This is the way I like to do it as I prefer to cook low fat at home without adding extra starch to my potato, though the deep fry and tex-mex flour/cayenne coating are very good, and may be crunchier. Why not try them all and let us know which one is your favourite?
3 tbsp olive oil
1 tsp (hot) paprika – use sweet or smoked paprika for kids
1/2 tsp dried oregano
1/4 tsp ground black pepper
1 egg white
3 large potatoes
Preheat the oven 190c. Grease a large baking tray very well with 1 tbsp oil (you really don’t want these chaps sticking). Cut the potatoes lengthwise into even-sized, thinnish wedges and pat dry (it’s up to you and the state of your potatoes as to whether you peel them or not).
Whisk together the oil and spices in a small bowl. Lightly beat the egg white in a second large bowl. Mix the two together
Tip the wedges into the coating and mix well. Arrange them in a single layer on the baking tray.
Bake in the preheated oven, turning after 20 mins, until crispy. (Should take about 30-40 minutes; enough time to get the bean burgers done).
Sprinkle with a little salt, and serve with your choice of dips (I like the classics; guacamole, sour cream and a mango, coriander leaf and cherry tomato salsa).
They are baking in the oven now and mmmmm they smell good!
