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
- Fire up your oven to its optimum temperature.
- Once achieved, allow the wood to burn to embers and the temperature to drop to around 200°C to 220°C
- 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.
- Keep the door slightly ajar to maintain the temperature inside the oven as the wood burns down.
- Whilst the oven is heating, slice your potatoes into chunky wedges.
- 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.
- Transfer to a roasting tray and evenly coat with olive oil and season to your liking.
- Place into your oven and close the door.
- Regularly turn the potatoes to achieve an even colour
- Once ready, remove from your wood fired oven.
Serve and enjoy!
- 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.