How to Prepare Potato Wedges

Potato wedges are a very American idea and a nice way to offer potatoes. Serve these with mayonnaise, tossed green salad and a vegan nacho sauce or a sweet chilli dipping sauce.

Serves 4


  • 4 large baking potatoes
  • 2 tbsp olive oil
  • 2 tsp paprika or chilli flakes
  • 125g/4oz pancetta, roughly chopped
  • 6 tbsp double cream
  • 125g/4 oz Danish blue or gorgonzola
  • 1 tbsp freshly chopped parsley


  1. Preheat the oven to 200ºC/400ºF/Gas mark 6.
  2. Clean and scrub the potatoes. Prick the skins with a fork or skewer and place directly on the top shelf of the oven. Bake in the preheated oven for at least 1 hour or until tender.
  3. The potatoes are cooked when they yield gently to the pressure of your fingers.
  4. Put the potatoes to one side and allow to cool.
  5. Cut in half and scoop the flesh into a bowl and keep for later work.
  6. Preheat the grill and line the grill rack with silver foil.
  7. Mix in a bowl, oil and paprika and brush the skins on the outside. 
  8. Place these under a preheated grill and cook for 5 minutes or until crisp. Turn as needed.
  9. heat the remaining oil with paprika and gently fry the pancetta until crisp. Add to the potato flesh, cream, cheese and parsley. Halve the potato skins and fill with the cheese mix. return to the oven for another 15 minutes and heat through. Sprinkle with paprika and serve with sweet chili sauce and salad.
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