Extra Crispy Paprika Potato Wedges
I make these potato wedges when I’ve a piece of meat in the oven which takes a few long hours to cook, because it takes hours to make these potatoes just how I like them.
There’s a logical reason for the dual cooking, as well as the having more things in the oven will save on energy cost, it also means I can use the juices from the cooked meat in with the potatoes, giving them even more flavour.
A Old Bay Roast Chicken with Carrots or my Slow Braised Lamb Shoulder with Preserved Lemon & Spices, whichever I’m cooking, once the meat has finished its own cooking, while it’s resting, I pour all the fat and juices over the potatoes.
For the last 30 minutes of cooking, I whack the oven temperature up and let the wedges finish cooking until they are as crispy as they can be, and how crispy they are depends on how you like them.
The crispier the better for me!
Go on, give it a go and enjoy your sweet life!
So much crisp and so much flavour.
What You Need
2 kg White Potatoes – See Tip Box
12 tbsp Vegetable Oil
2 tbsp Paprika
4 tsp Malden Sea Salt
Fresh Ground Black Pepper
Mix it all together
How It’s Done
Heat the oven to 180c
Scrub the potatoes to remove any dirt and then dry them with paper towels.
Cut the potatoes into big wedges – See Photos
Put the potato wedges into a large roasting tin
Drizzle the 6 tbsp of the oil over the wedges and sprinkle over the paprika.
Use hands or a spatula to mix it all up so the potatoes are coated.
Put the tin in the hot oven and let it roast for 1 hour
After an hour, remove the tin from the oven and mix the potatoes up, making sure to scrape all the stuck bits of potatoes off the bottom of the tin.
Sprinkle 2 tsp of the Malden Salt and the remaining oil over the potatoes and give another mix.
Return the tin to the hot oven for another hour.
After 1 hour, repeat the mixing process, making sure to scrape all the crispy bits off the bottom of the tin.
Return to the oven for the third hour and cook until the potatoes are really crispy.
Extra – If cooking these potatoes at the same time as a joint of meat or chicken, for extra flavour, use the fat and juices from the meat.
Turn the oven up to 200c and 30 minutes before the potatoes have finished cooking, pour any meat fat or cooking juices from the joint of meat over the potatoes and give it another mix up before putting back into the hot oven to finish the last of the cooking.
Don’t forget to scrape the bottom of the tin to get all those crispy bits
Tip Box
Potatoes – I used just every day white potatoes to make these Crispy Paprika Potato Wedges.
Extra Flavour – If you don’t use the meat juices and fat from the meat in these potatoes, pour it into a bowl and save it from another time. Never waste the extra flavour.
