Something a bit different for me, not my usual sweet treat, but I’ve tried before to make oven baked homemade wedges as they are much healthier than deep fat fried ones, but last time I tried I followed a recipe which said I should put the potatoes in the oven raw, well this was simply a disaster so I’ve now figured out a fail safe way in which to have lovely crispy on the outside, fluffy on the inside wedges (or chips, your choice)
> Preheat oven to 220 degrees C
> Fill a large saucepan with water and salt lightly
> Wash the potatoes, but leave the skin on.
> Cut them longways in half and then again into quarters (if your potatoes are particularly large you may want to halve them again) or cut them into chips (or use a chipper! Great invention)
> Put the wedges into the saucepan and turn the hob onto maximum heat. Time them for 10 minutes.
> Drain the potatoes.
> Place the wedges on a baking tray and then drizzle with olive oil, Season (I usually just salt) then using a spatula turn them and do the same to the other side.
> Put the wedges in the oven for about 25 minutes. Turn them every 10 minutes to make sure they cook evenly.
> When they are crispy and golden on the outside remove from the oven and serve. Yum, yum!
Annie is a self-taught baker, recipe developer and food photographer. She has a slight obsession with tennis, motorsport, makeup, handbags and sunglasses! 
[…] until golden brown and piping hot inside. > Serve with potato wedges, (My recipe can be found here) on a bed of rice, or with salad. > […]