potatowedgesDue to the never ending threat of a low fat diet, chips are something I rarely get to eat and the oven versions are OK but just not the same. The invention of Jacket dippers always struck me as a waste of good potato given you remove most of the spud so leave it in and you have something that makes a good substitute for a low fat chip with your oven fish and mushy peas. Yummy!

Link to measurement conversion chart

Serves 4


  • 4 large old floury potatoes, washed but not peeled
  • a splash of olive or sunflower oil
  • Salt and pepper

You will also need

  • A baking tray


  • Preheat your oven to 200c
  • Lightly oil the base of a baking tray
  • Cut your potatoes into 8 even wedges
  • Rub a little oil into your hands then coat the wedges with oil by rubbing them all over and place in the tray skin side down
  • Sprinkle a little salt and pepper over your wedges and cook for 30 mins turning haf way through.

Serving suggestions and variations

  • Great with any oven ready breaded meat or fish as a light alternative to chips
  • Make them spicy by sprinkling a little chopped chilli or spice mix over before you put them in the oven
  • Nice served warm or cold as a crudite with dips or a baked Camembert
  • 1 large potato is normally enough per person so voluming up or down is easy



This is a recipe that we invented for us out of need when we wanted chips and didn't have any of the commercial oven variety to hand. However I am certain I originally heard of it at one of the many Pampered Chef parties I've been to, and using one of their stoneware bakers definately gives great results. So in this instance I will credit the many hard working Pampered Chef Party hosts, many of whom think out of the box to come up with handy hints for alternative uses for the equipment they promote. Thanks ladies, and gents if there are any!

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Happy Eating!