Roasted Potato and Sweet Potato Wedges
A few years ago I was at a leaving party at my wife’s school as her class was moving up a year and fortunately for us one of the mother’s was married to a professional chef that had a cooking school and worked with some celebrity chefs. They also did private BBQ parties and that was exactly what happened at this party. Of course I got chatting with him and he fed me bits and bobs off the grill, I even got the burnt end from a brisket that had already been prepared and was now over the coals. Anyway, this was the first time I had tasted sweet potato fries and that was it. Although he had bought them prepared and frozen and imported from Holland as they were not available in Germany at the time. So the next time I fired up my grill I had prepared some sweet potato wedges and married them with regular potato wedges and the rest is history.
The sweet and salty combination of the roasted potatoes and roasted sweet potatoes was amazing and it is such a finger licking side dish when grilling, but don’t just leave it there, this dish can go just about anywhere!
Don’t take it from me though. you have to try this for yourselves.
About a kilo of large floury potatoes such as Maris Piper, Desiree or Idaho or Russet
About a kilo of sweet potatoes
Olive oil or vegetable oil, the olive oil has more flavour but the vegetable oil may make for a crispier exterior
Crushed black pepper
Firstly preheat your oven to 250°C or 480°F or 220°C or 450°F if your oven is fan assisted. Please note that is important that your oven is at temperature before adding the potatoes, mine has an alarm that peeps when the temperature is ready.
Whilst your oven is preheating find yourself a god sized roasting tray.
Now I have suggested which type of potato to use because these types are floury, meaning that they will crisp up on the outside but remain fluffy inside. There is no need to peel the sweet or regular potatoes, just cut them into good sized wedges trying to keep them the same size if possible.
Place them in the baking tray and then drizzle with the oil of your choice. Give then a good mix up with your hands to make sure they are evenly coated, then season them with salt and the dried herbs.
Put them in the oven an cook for about 30 minutes, try to turn them over every 10 minutes as that way they get a nice even roasting.
They should be ready after 30 minutes, but if they are not crispy enough, keep them in longer until ready.