Thursday, 28 August 2014

Smoked Paprika Potato Wedges

This is absolutely my favourite way to eat potatoes at the moment - and has been for some time but I've never got round to putting it up here because I just make them without regard for quantity. Smoked paprika potato wedges. Crunchy with salt; smoky with, er, smoked paprika. 


I could just say, "Yeah, just slice up some potatoes, toss them in oil, smoked paprika, salt & pepper and whack them in the oven until they're cooked" (which is, really, how I roll) but really that wouldn't be much of a post. 

When I look back, initially, I didn't put any recipes in these posts. The 'Recipe Junkie' was always about me devouring other people's recipes - whether in books or online, in newspapers, magazines or old notebooks, and was never about me suggesting my own recipes were really any good, despite what you might think, or how I might occasionally come across (in which case give me a slap).. 

And that's still really where I'm coming from, although sometimes (if you'll excuse the conceit of the statement) I think that I come up with something that's pretty good. But I'd be the first to say that it's usually had its roots elsewhere. There's not a huge amount of completely original thought gone into anything I cook. I mean, how much original thought can there be? Someone might introduce a new fad in OUR food culture, a new idea, but you can be sure that somewhere else in the world, it's been consumed, cooked for years... 

A quick Google tells me that chia seeds were being grown by the Aztecs in 3,500 BC. Yes, Gwynnie, really. 

Woodfired ovens? Well, hello - hardly a new concept.

So I don't pretend that this is my idea - there are hundreds of similar recipes out there. But this is my current favourite way to eat potatoes (am I repeating myself?) and I thought I'd share it with you.

Smoked Paprika Potato Wedges

Serves 4

4 large-ish white potatoes (about 800g)
2 tsp rapeseed oil
1 tsp smoked paprika
A good pinch or sea salt
2-3 grinds of black pepper

Pre-heat the oven to 220C, and put a baking tray into the oven to heat up.

Wash your potatoes, and slice them into wedges - about 10-12 from each potato. 

Put the potato pieces into a bowl, drizzle over the oil and toss the potatoes so all are covered, then sprinkle over the paprika, salt and pepper and toss everything all together again.

Tip the potatoes onto the hot baking sheet, shake into a single layer, then pop back in to the oven and cook for at least 45 minutes, may be longer if needed, taking the sheet out every so often and stirring the wedges around to ensure even cooking.

Serve with burgers, with fish, or just on their own, with mayo to dip.


  1. Simple, but effective. That's the recipe, not the creator.....they're on our menu tonight, accompanying Nigel bardens lamb burger from Simon mayo on Thursday. Fingers crossed... .

    1. Ooo - I heard them making those lamb burgers too and I was drooling. Let me know how they were?!


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