Ciara Attwell

Easy Potato Wedges

Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
My Fussy Eater
My Fussy Eater

By Ciara Attwell

Published 2018

  • About

Leaving the skins on the potatoes makes these wedges super easy to make, and more nutritious, too.

Ingredients

  • 600 g baby new potatoes, washed but skins left on, quartered (or just halved, if very small)
  • 1 tbsp olive oil

Method

  1. Preheat the oven to 220°C/200°C Fan/Gas Mark 7 and line a baking tray with baking parchment.
  2. Put the potato wedges in a large bowl with the oil and herbs, toss to coat, then transfer to the lined tray.