I don’t know why potato wedges are so good but we all know they are and these Crunchy Wedges go the extra mile for deliciousness. I often make simple wedges to go with a main meal like Rump Steak but every now and then I make a plateful of crunchy wedges and we eat them as a snack while watching the rugby or playing a board game with the kids. Half term will definitely see us ploughing our way through a plate or two of these.
Makes 32-40 Wedges
700g white potatoes
35g golden breadcrumbs
30g grated parmesan
1tsp taco seasoning
1/2 tsp salt
2 tbsp vegetable oil
- Pre-heat the oven to 220° (200° Fan). Cut the potatoes into similar sized wedges then tip the wedges into a mixing bowl.
- Add all the ingredients to the mixing bowl then toss with a spoon or your hands to coat all the potatoes.
- Tip the wedges onto a large baking tray and make sure the coating is evenly distributed over the potatoes. Pop into the hot oven for 45 minutes. Turn the wedges after 30 minutes.
- Serve with sour cream for dipping. When you turn the wedges at 30 minutes you can load them with more cheese, olives, jalapenos, spring onion or salsa is you like.
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