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@daxinhvn: Trợ thủ tạo không khí làm việc trên bàn! Đèn ngủ thông minh điều khiển từ xa, ánh sáng đều và dịu nhẹ, làm thêm giờ và làm việc ban đêm không hại mắt, nhỏ gọn dễ phối đồ, phù hợp mọi phong cách bàn làm việc.#DenNguDieuKhienTuXa #DoGiaDinhThongMinh #vatdungkhachsan #fyp #TikTok

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Thursday 18 June 2026 08:23:56 GMT
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Welcome back to Friday Night Chip Club! 🍟 I am so excited to be doing this again. If you missed it the first time around, Friday Night Chip Club is my weekly series where I share recipes that you can eat with a big pile of chips...in front of the telly! First up are these insanely delicious oven baked potato wedges. If you've never been able to make a really crispy chip, then you have got to try this method. I promise, you will never make them any other way. I have got loads of pies and bakes and loaded chip loveliness to share over the next few weeks, so make sure you're following me The wedges recipe is below. I'm SO happy to be doing this again! Let me know if you want to join Friday Night Chip Club, or if you're here renewing your membership! A x #fridaynightchipclub #fncc Feeds 4 as a side 1kg Maris Piper potatoes Vegetable oil 2 tsp smoked paprika 1 tsp dried oregano Ground sea salt Peel the potatoes, cut them into wedges and soak them in cold water for a couple of minutes, changing the water twice to rinse off the starch. Place the wedges in a saucepan and cover them in cold salted water. Bring the potato water to a simmer and cook for around 5 minutes. The potatoes should still be firm enough to shake them up without them breaking. Heat the oven to 220C fan Drain the potatoes in a colander and give them a good shake. Stir them with the metal prongs of a fork to fluff them up a little. Leave in the colonder until there is no longer steam coming off them. Heat oil in a thin based roasting tin (enamel is perfect) so it just covers the bottom and all the wedges are touching the base. Heat the oil until it's spitting hot. Stir the paprika and oregano into the oil. Tip the wedges into the pan and use a fish slice to turn them over until coated in herby oil. Season generously with salt. Roast in the oven for 12 minutes, remove and turn them over again to get another coating of the oil. Return to the oven for 12 more minutes, remove again and turn them over, before roasting for a final 5-7 minutes or until crisp and cooked through.
Welcome back to Friday Night Chip Club! 🍟 I am so excited to be doing this again. If you missed it the first time around, Friday Night Chip Club is my weekly series where I share recipes that you can eat with a big pile of chips...in front of the telly! First up are these insanely delicious oven baked potato wedges. If you've never been able to make a really crispy chip, then you have got to try this method. I promise, you will never make them any other way. I have got loads of pies and bakes and loaded chip loveliness to share over the next few weeks, so make sure you're following me The wedges recipe is below. I'm SO happy to be doing this again! Let me know if you want to join Friday Night Chip Club, or if you're here renewing your membership! A x #fridaynightchipclub #fncc Feeds 4 as a side 1kg Maris Piper potatoes Vegetable oil 2 tsp smoked paprika 1 tsp dried oregano Ground sea salt Peel the potatoes, cut them into wedges and soak them in cold water for a couple of minutes, changing the water twice to rinse off the starch. Place the wedges in a saucepan and cover them in cold salted water. Bring the potato water to a simmer and cook for around 5 minutes. The potatoes should still be firm enough to shake them up without them breaking. Heat the oven to 220C fan Drain the potatoes in a colander and give them a good shake. Stir them with the metal prongs of a fork to fluff them up a little. Leave in the colonder until there is no longer steam coming off them. Heat oil in a thin based roasting tin (enamel is perfect) so it just covers the bottom and all the wedges are touching the base. Heat the oil until it's spitting hot. Stir the paprika and oregano into the oil. Tip the wedges into the pan and use a fish slice to turn them over until coated in herby oil. Season generously with salt. Roast in the oven for 12 minutes, remove and turn them over again to get another coating of the oil. Return to the oven for 12 more minutes, remove again and turn them over, before roasting for a final 5-7 minutes or until crisp and cooked through.
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