Yeah. Potato wedges. I make my own. Those frozen ones you buy, they're just crap, really. My potato wedges go well as a side for steak, but you could also serve them at a party as finger food.
First up, you need to buy the right kind of potato. Use Sebago potatoes. For the Australians reading this, the 'brushed potatoes' available at many supermarkets and green grocers are Sebago potatoes. Now, if you're serving these as a side, about one decent-sized potato per person is the way to go
Pre-heat the oven to 220*C.
Give the potatoes a good rinse and then slice them into wedges. Drop the wedges into a saucepan. Fill saucepan with enough water to cover the potatoes, add a pinch of sea salt and then bring to the boil over a medium-high flame. Reduce the temperature. Cook for maybe seven further minutes or until you can easily drive a skewer through the potatoes. Drain the potatoes and pour them into a roasting pan. Take care to pick a pan of the right size. The wedges shouldn't be piled on top of each other, yet at the same time there shouldn't be massive gaps between them. Toss the potato wedges in sea salt and freshly ground black pepper. Be generous. Throw three or four crushed garlic cloves into the pan, before tossing everything in a little olive oil. You could, if wanted to experiment, use a little duck fat instead. Certainly it's not worth buying some specially for potato wedges, of all things, but if you have some on hand you may as well give it a go.
Place the potato wedges in the oven for 25 minutes, removing regularly to turn and toss. Just before serving, give a final sprinkle of sea salt and black pepper.
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This is exactly how I make my wedges too – baked w/ olive oil, ground pepper, and garlic. Really addictive, and they still taste awesome at room temperature as a leftover snack, too.
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