crispy potato wedgesrating:
This recipe came from a Waitrose label. The hot pimenton is my own addition, and you may prefer to use 2 teaspoonsful of paprika (as recommended on the label) and forget the pimenton altogether.
Although these wedges are called 'crispy' in the title (what's wrong with plain old 'crisp'?), they didn't come out that way when I cooked them. I'll try another variety of potato next time.
700g organic potatoes, scrubbed but not peeled, cut i
2 tablespoons olive oil
2 teaspoons paprika (or 1 teasp paprika and 1 teasp hot pimenton)
Pre-heat oven to 190C (gas mark 5).
Toss the potato wedges with the oil and paprika (or paprika and hot pimenton). Lay wedges in a single layer in roasting tin and sprinkle with salt. Roast for 30-40 minutes.