header cooking chips and wedges

Chips and wedges

The best homemade wedges and chips are made from floury textured potatoes – these potatoes will be labelled as baking or roasting*.

  1. Preheat the oven to 200°C.
  2. Scrub potatoes, but preferably do not peel.
  3. Cut each potato into about 8 wedges.
  4. If making chips, cut potatoes into chip shapes.
  5. Place 1-2 tsp oil in a bowl. Add potato pieces and toss to coat.
  6. Alternatively, spray with oil so the potatoes are lightly coated.
  7. Place on a non-stick oven tray.
  8. Bake, uncovered, in a preheated oven for 20-30 minutes or until golden brown and crunchy.
  9. Turn at least once during cooking.

Healthy tips

  • The chunkier the chip or wedge, the healthier they will be because there will be less surface area to absorb oil.
  • Leave the skin on to retain nutrients, especially fibre.

*For more information on end use of potatoes, view the poster, Potato varieties and how they cook.