Potato wedge

Cut potatoes into even wedges, parboil them for 5 minutes, then drain and let the steam escape before tossing with oil and seasoning. Spread them out on a hot tray and roast at 220 °C for 30–40 minutes, turning once, until browned and tender.

Soaking cut wedges in cold water for 20–30 minutes removes some surface starch and can help them crisp. Drain and dry them thoroughly before adding oil; wet wedges tend to steam rather than brown.

Cook them straight from frozen, in a single layer, following the packet’s oven or air-fryer temperature and timing. Turn or shake them part-way through so the edges brown evenly; thawing first can make them soft.

Cool leftovers promptly, refrigerate them in a covered container and use within 3 days. Reheat in a single layer in an oven or air fryer at about 200 °C until piping hot and crisp; a microwave warms them but leaves them soft.

Serve them with a burger, grilled vegetables or fish, and offer a dip such as garlic mayonnaise, tomato salsa or sour cream with chives. Paprika, rosemary and crushed garlic are classic seasonings for the wedges themselves.

Usually, yes: the listed potato wedges have 139 kcal per 100 g, compared with 244 kcal per 100 g for French fries or chips. The exact amount depends on how much oil the wedges absorb during cooking.