INGREDIENTS

1. sea salt and freshly ground black pepper
2. 600g baking potatoes
3. 20 ml olive oil

EQUIPMENT

1. Saucepan
2. Vegetable brush
3. Knife
4. Chopping board
5. Colander
6. Roasting tray

See imperial conversion table

Jamie's Top Tips

1. This simple method works with other veggies too so why not give sweet potato, parsnip or squash wedges a go to mix things up a bit.
3. Once you’ve made these, why not try sprinkling with a little smoked paprika for a nice, spicy twist?
5. These are great for dunking and sharing so why not make some delicious fresh salsa or some homemade guacamole the next time you have some friends over.

PREPARATION

1. Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.

2. Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.

3. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.