Crisp ‘Baked’ Potato Wedges

Potatoes are T’s ALL time favourite! If he could have his way he’d eat them for all his meals. So instead of cringing every time he picks up a deep fried fry, chip or a wedge. I looked up this recipe which allowed me to make these absolutely light, crisp on the outside and soft on the inside potato wedges. The trick to crisp baked wedges is something that I can’t wait to share, because ‘crisp yet baked’ wedges have always been so difficult for me to accomplish.

Here’s what you need:

  • Two large potatoes
  • Garlic Salt
  • Cracked Pepper
  • Parmesan, grated
  • Olive oil
  • Cilantro, finely chopped
  • A bath of iced water
  • A clean kitchen towel

Here’s what to do:

  • Slice the Potato into wedges with the skin left on (make sure the potatoes are thoroughly scrubbed with a brush to get the grit off)
  • And now…here’s the super trick to the crisp wedges: Soak them for about 30 minutes in a bath of ice cold water and then, pop them in the fridge.
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  • After the 30mins are up. Pull the wedges out of the water bath and pat dry them completely with a clean kitchen towel
  • Transfer them to a bowl and generously drizzle some olive oil over it
  • Sprinkle the garlic salt and the cracked pepper
  • Mix all the ingredients together with your hands making sure that all the wedges are well coated in the oil and the seasoning
  • Preheat the oven to 200°C for about 5 mins
  • Line the wedges up individually on a baking try and pop them into the oven at the same temperature for about 35 to 40 mins.
  • Somewhere at the halfway mark check the wedges and flip them over so that all of them cook and crisp through evenly. Keep an eye on them though, to keep them from burning
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  • Once they’re ready, pull them out of the oven and transfer them into a bowlNow, toss them in the garnish of some grated parmesan and a hint of finely chopped cilantro
  • Serve while they are still fresh, warm and crisp
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These babies turned out to be perfect for my toddlers little hands too!



Recipe Credit:

A Basic Guide to Silky Mashed Potatoes

I love silky mashed potatoes. They go well as pie toppings and spreads for crisps. The sweet, savoury and cheesy flavour profiles combine brilliantly for toddlers to potentially lap it up before you know it.

Ever since T’s pre-molars have sprouted, my scope for culinary experimentation has broadened, though my little ‘munchster’ is getting more and more selective about his preferences. It’s  getting to a point of  hit or miss. But that won’t stop me form getting him to try if nothing else!

This morning my dad very philosophically said to me when he saw me struggle with making T sit in a place to eat, something that he did so effortlessly when he was younger, “Nameeta, T is at an age where he will un-learn everything and then re-learn”. I really hope he does daddy, for we are fast approaching the terrible two’s and I am dreading what I see already! :)

Anyway, I am glad he took well to the mash and I used it to top off a veggie  Stelline  pasta bake which was a hit too! More on that in my next post.

For now, this is what you will need for a basic silky mashed potatoes:




  • 4 Potatoes halved and boiled
  • 1 Tbsp of Unsalted butter at room temperature
  • 3 Tbsp of Milk
  • Sugar to taste
  • A little grated cheese
  • Pinch of salt
  • Pinch of mustard powder



  • Peel and coarse mash by hand the potatoes
  • Add in all the ingredients and then use a hand held blender to blend
  • Blend until smooth


  • well mash all the ingredients and pass the mix through a sieve for a fine consistency
  • Warm the mash and serve as a dip, spread, a bake dish topping or mix