Beautiful Wedges

These are truly spectacular.

This is how you make them:

1. Preheat the oven, around 200 degrees Celsius.
2. Peel and chop floury potatoes in to wedge shapes. (The best way is to cut a rectangleish piece, then slice diagonally to make two triangular pieces. Otherwise known as wedges.)
3. Boil the potato for about ten minutes, until they are almost cooked, but still pretty firm.
4. Drain them using a colander and leave them to steam their moisture out for a bit.
5. While you're waiting chop up some fresh rosemary.
6. Put a good swig of vegetable oil in a baking tray and put it in the oven for a few minutes until it's hot, you can tell by shaking the tray to see how quickly the liquid moves. Another way to tell is to add a drop of water, if it spits and dances it's the perfect temperature. If it tries to burn your eye balls and alarms small animals in the vicinity then it's too hot. Put a little more oil in and turn your heat down. Open the oven door till the light goes on then put it back in and repeat this step. Got it?!
7. The reason for all of these shennanigans is that you want the wedges to start crisping up as soon as they hit the oil - it will make for wedges that are soft on the inside, crispy on the outside. Armadillo...
8. When your oil is a good temperature and your wedges have stopped steaming (or if you're really organised, you can put them in the fridge and take them from cold) then it's time to place them in the baking tray. Don't overlap them; use a few trays. You'll eat more than you think, promise.
9. Sprinkle salt over the wedges, then the rosemary. Leave them to cook in the oven for about seven minutes, enough time for the underside to start to brown, and for the other edges to get nice and dry.
10. Now, get the baking tray out and turn over each wedge, making sure all edges have some oil on them. Leave them cooking nicely for about ten minutes.
11. There are a lot of steps here, it may be because I like to get things out of the oven and fiddle with them. It may be that you would get the same results without following these steps, but I think that it's worth doing. Also, you can eat one each time you get a tray out, just to test them.
12. If you're not like me and would rather leave them you could always make some ketchup. Check out Dara's recipe: http://peasandloveblog.blogspot.com/2011/05/home-made-chips-and-ketchup.html
13. Keep cooking and occasionally shaking them around to prevent sticking until they are lovely and golden. Ideally I would have cooked the ones in the photo a little longer, but there was a room full of hungry people and all the other food was ready. Sometimes a cook must compromise...

Voila! Here are your wedges. YEEEEEESSSSS!!!! Ahh, the humble potato.