Potato wedges are a pub and diner staple across Britain and America: thick-cut potato pieces roasted until the outside turns rough and golden while the centre stays soft and fluffy. Their appeal is getting a proper crunchy crust without deep-frying, relying on little more than a hot oven and a well-oiled tray.
Potato wedges are a pub and diner staple across Britain and America: thick-cut potato pieces roasted until the outside turns rough and golden while the centre stays soft and fluffy. Their appeal is getting a proper crunchy crust without deep-frying, relying on little more than a hot oven and a well-oiled tray.
Potato wedges are a pub and diner staple across Britain and America: thick-cut potato pieces roasted until the outside turns rough and golden while the centre stays soft and fluffy. Their appeal is getting a proper crunchy crust without deep-frying, relying on little more than a hot oven and a well-oiled tray.
Potato wedges are a pub and diner staple across Britain and America: thick-cut potato pieces roasted until the outside turns rough and golden while the centre stays soft and fluffy. Their appeal is getting a proper crunchy crust without deep-frying, relying on little more than a hot oven and a well-oiled tray.
Potato wedges are a pub and diner staple across Britain and America: thick-cut potato pieces roasted until the outside turns rough and golden while the centre stays soft and fluffy. Their appeal is getting a proper crunchy crust without deep-frying, relying on little more than a hot oven and a well-oiled tray.
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