It’s not rocket science… anyone can make potato wedges. However, these are like little bursts of light amongst boring brown potato boulders.
Imagine a gorgeous crisp tasty surface. Below, an exquisite fluffy centre.
And all you need?
A packet of Fajita spices, some sea salt, a good glug of olive oil, a plastic bag and a few potatoes (I used five).
Chop the potatoes into eighths and pop in your plastic bag. Heap three table spoons of your Fajita powder into the bag with a big glug of oil and a pinch of salt then seal the bag and give it a good shake.
Please do make sure, however, that you use a proper plastic bag and not a Tesco one with holes in…
Moving on. Place in a baking tin and pop in the oven at 200 degrees Celsius for an hour or until golden brown with crispy skins.
I served them up in a separate bowl with ketchup. They were SUPPOSED to be with my yummy chicken wrapped in parma ham, and stuffed with mozzarella with a side salad. The Gentleman however, liked them so much that they were gone before the chicken was even ready. The meal ended up being potato wedges to start, followed by my mozzarella stuffed chicken wrapped in parma ham on a bed of salad with a balsamic glaze.