Theoretically, these are a healthier alternative to fries. However, I eat more of these, so I think that probably cancels out any virtue.
- Get the oven going at about 200C, a bit less if it’s a fan oven.
- Wash your spuds thoroughly, but don’t peel. I normally end up chucking them in the sink and getting busy with a Brillo Pad.
- Slice them into wedges. Well, duh. Small spuds probably need to go into six, larger spuds eight, and huge spuds probably twelve. You know how big you like them.
- Plunge them into boiling water (just enough to cover them, the less the better) brought back to the boil, and simmered for about five minutes. (Alternately, you could steam them.)
- Drain them, and let them cool enough so that you can handle them safely.
- Pop them into a large bowl with enough olive oil to coat them and salt to taste.
- Then, onto a baking tray with the skin side down. This maximises the area of potato exposed to the heat.
- About half an hour should do the trick, if not, crank the oven up as high as it will go, and give ’em another five minutes.
Sour cream and harissa, please. (Or the tomato chilli relish discussed previously.)
You could add paprika, pepper, and/or other spices to the olive oil and salt mixture. No need for fancy oil, either.