Buy wholesale - original bulk size or any smaller size you choose

"The more you buy, the less you pay"

Established 1963 : Shipping worldwide since 1975

Organic : Fairtrade : Vegetarian : Special Diet : Gluten Free : Vegan : Wheat Free : Raw : Dairy Free : Wholefoods

Choose a department:

Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

Search recipes

Filter your search:

Search tips...

Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot

A snowy background advertising our Christmas Health Food Shop

Potato Wedges

Name: Potato Wedges
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 2 large baking potatoes; 1 tbsp olive oil; dried thyme; sea salt flakes; freshly ground black pepper

A popular classic side dish. Wheat and gluten free.

Customer Rating:
4.0

(2 votes)

Posted by: Rhona
On: 10/02/2009

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Side dishes

You will need

Ingredient	Add
2 large baking potatoes
1 tbsp olive oil		More products
dried thyme		More products
sea salt flakes		More products
freshly ground black pepper		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat oven 180 deg cel, gas mark 4.
Pour olive oil into an ovenproof baking tray and put into the oven to heat while preparing the potato wedges.
Cut each baking potato in half along its length.
Then cut each half into 3 wedges, again along the length of the potato.
Remove the baking tray from the oven.
Carefully place the potato wedges in the hot oil and make sure that all the sides of the wedges are coated in oil.
Use a pastry brush for good coverage.
Sprinkle the wedges with the thyme, sea salt and ground black pepper, put them back in the oven for 20 mins.
Remove wedges from the oven and turn them onto their other side put back in the oven for 15mins. Repeat.
Remove wedges from oven and check the are thoroughly cooked. The centres should be fluffy and outsides crisp and golden.
Cooking time will be dependent on the size of potato.
Serve immediately as an accompaniment to a meal or with a selection of dips.