I don’t know why potato wedges are so good but we all know they are and these Crunchy Wedges go the extra mile for deliciousness. I often make simple wedges to go with a main meal like Rump Steak but every now and then I make a plateful of crunchy wedges and we eat them as a snack while watching the rugby or playing a board game with the kids. Half term will definitely see us ploughing our way through a plate or two of these.

INGREDIENTS
Makes 32-40 Wedges
700g white potatoes
35g golden breadcrumbs
30g grated parmesan
1tsp taco seasoning
1/2 tsp salt
2 tbsp vegetable oil

• Pre-heat the oven to 220° (200° Fan). Cut the potatoes into similar sized wedges then tip the wedges into a mixing bowl. Add all the ingredients to the mixing bowl then toss with a spoon or your hands to coat all the potatoes.
• Tip the wedges onto a large baking tray and make sure the coating is evenly distributed over the potatoes. Pop into the hot oven for 45 minutes. Turn the wedges after 30 minutes. Serve with sour cream for dipping. When you turn the wedges at 30 minutes you can load them with more cheese, olives, jalapenos, spring onion or salsa is you like.