Crispy Maris Piper wedges seasoned with smoked paprika, garlic granules and oregano, golden and fragrant.
1,000g
3tbsp
1tsp
1tsp
1tsp
1tsp
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,000g | — | — | |
| 2 | | 3tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 0.5tsp | — | — |
Turn the oven to 220 °C (200 °C fan) and let it come fully up to temperature.
Place the potatoes in a colander in the sink.
Maris Piper potatoes · 1,000 g
Run cold water over the potatoes and scrub them clean, then leave them to drain briefly.
Halve each potato lengthways, then cut each half into three or four long wedges of roughly equal thickness.
Tip the wedges into a large bowl and pour the olive oil over them.
Light olive oil · 3 tbspCut potato wedges · step 4
Sprinkle the smoked paprika evenly over the oiled wedges.
Smoked paprika · 1 tspAdd the garlic granules to the bowl.
Garlic granules · 1 tspCrumble the dried oregano into the bowl over the wedges.
Dried oregano · 1 tspScatter the fine sea salt over the wedges.
Fine sea salt · 1 tspShake the ground black pepper over the wedges.
Ground black pepper · 0.5 tspToss everything together thoroughly with tongs until every wedge is evenly coated in oil and spices.
Tip the seasoned wedges onto the roasting tin and spread them out in a single layer, skin-side down, so they have plenty of room to crisp.
Slide the roasting tin into the oven.
Roast in a single layer, with space between the wedges (use two tins if they are crowded), turning once halfway, until deeply golden, crisp at the edges and tender all the way through.
Remove the roasting tin from the oven using oven gloves.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 220 °C (200 °C fan) and let it come fully up to temperature.⏱ 10 min |
| 2 | 1,000 g | | Place the potatoes in a colander in the sink.⏱ 10sResultMaris piper potatoes |
| 3 | — | | Run cold water over the potatoes and scrub them clean, then leave them to drain briefly.⏱ 2 minResultRinsed potatoes |
| 4 | — | | Halve each potato lengthways, then cut each half into three or four long wedges of roughly equal thickness.⏱ 5 minResultCut potato wedges |
| 5 | 3 tbsp | | Tip the wedges into a large bowl and pour the olive oil over them.⏱ 15sResultCut potato wedges and light olive oil |
| Cut potato wedgesstep 4 | |||
| 6 | 1 tsp | | Sprinkle the smoked paprika evenly over the oiled wedges.⏱ 10sResultCut potato wedges and light olive oil and smoked paprika |
| 7 | 1 tsp | | Add the garlic granules to the bowl.⏱ 10sResultCut potato wedge mixture |
| 8 | 1 tsp | | Crumble the dried oregano into the bowl over the wedges.⏱ 10sResultCut potato wedge mixture |
| 9 | 1 tsp | | Scatter the fine sea salt over the wedges.⏱ 10sResultCut potato wedge mixture |
| 10 | 0.5 tsp | | Shake the ground black pepper over the wedges.⏱ 10sResultCut potato wedge mixture |
| 11 | — | | Toss everything together thoroughly with tongs until every wedge is evenly coated in oil and spices.⏱ 1 minResultSeasoned potato wedges |
| 12 | Seasoned potato wedgesstep 11 | | Tip the seasoned wedges onto the roasting tin and spread them out in a single layer, skin-side down, so they have plenty of room to crisp.⏱ 2 minResultArranged potato wedges |
| 13 | — | | Slide the roasting tin into the oven.⏱ 10sResultArranged potato wedges |
| 14 | — | | Roast in a single layer, with space between the wedges (use two tins if they are crowded), turning once halfway, until deeply golden, crisp at the edges and tender all the way through.⏱ 35 minResultCrispy potato wedges |
| 15 | — | | Remove the roasting tin from the oven using oven gloves.⏱ 10sResultCrispy potato wedges |
| Total Time | 53 min | ||
| Nutrient | per serving |
|---|---|
| 291kcal | |
| 6g | |
| 11g | |
| 2g | |
| 46g | |
| 2g | |
| 5g | |
| 599mg |
Crispy Maris Piper wedges seasoned with smoked paprika, garlic granules and oregano, golden and fragrant.
What you’ll doYou will scrub and cut the potatoes into wedges and toss them in olive oil, smoked paprika, garlic granules, oregano, salt and pepper. Spread out on a tray, they roast in a hot oven and are turned halfway.
