Wood fired potato wedges

Roasted, Wedged or Jackets – You can do them all in your wood fired oven!

These wood-fired wedges are one of our firm favourites at the Alfresco Chef! They are the perfect accompaniment at a pizza party or as a side to steak or chicken!

Time: Around 30 minutes

METHOD:

  1. Fire up your oven to its optimum temperature.
  2. Once achieved, allow the wood to burn to embers and the temperature to drop to around 200°C to 220°C
  3. For a more uniformed heat, spread the embers along the back of your oven using an ember rake or brass brush and close the damper.
  4. Keep the door slightly ajar to maintain the temperature inside the oven as the wood burns down.
  5. Whilst the oven is heating, slice your potatoes into chunky wedges.
  6. Add to a pan of boiling water and par boil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
  7. Transfer to a roasting tray and evenly coat with olive oil and season to your liking.
  8. Place into your oven and close the door.
  9. Regularly turn the potatoes to achieve an even colour
  10. Once ready, remove from your wood fired oven.

Serve and enjoy!

TIPS:

  • if the oven cools throughout the cook, use small pieces of wood or kindling to restore the temperatures – opening the damper to allow the wood to burn fully before closing again.
  • If you have reached the desired colour before the potatoes are cooked, loosely attach a foil hood around the edge of the tray that is closest to the fire.  This will act as a heat deflector and prevent the skin from burning.