Mini Recipe: Wedges

In this post I will be branching out into a spin off I am calling a "Mini Recipe". This is something that over the years I feel I have perfected, even if it is a simple recipe. When I first tried to cook wedges they would always come out in different ways such as; undercooked, over cooked, over spiced, no spice. Now I am sharing my recipe.

Ingredients:

Potatoes

Olive Oil

Rosemary

Cayenne Spice

Optional:

Lemon Juice

I would suggest for two people to use around 4 small potatoes.

A drizzle of olive oil.

Around a tablespoon of Rosemary and a teaspoon of Cayenne spice.

If you decide to use lemon juice just squeeze it on to your desired taste, personally I like a lot of lemon juice. 

Step One: First pre-heat your oven to 180 degrees celsius. Chop and wash your potatoes to your desired shape, I like to chop the potatoes straight down the middle and then into slices.

Step Two: Take out a large mixing bowl, add in around a handful of the slices. Drizzle over some olive oil and then add in some of the rosemary, ensure that the rosemary is evenly spread before proceeding to lightly cover the wedges with cayenne spice.

Step Three: Take out a baking tray and put baking paper down, line up the pre-portioned wedges slice and spice up handfuls of wedges until everything is covered and lined up on the tray. 

Step Four: Cook for 32 Minutes, I have found this to be the perfect amount of time for the wedges to cook and have a lovely level of crisp. 

Below I have inserted a before and after of the wedges.

Enjoy!

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