John Myers
Ingredients for 2 servings:
- 500 g potatoes, waxy
- 50 ml oil
- 1 tsp salt
- 1 tsp sugar
- ½ tsp cayenne pepper
- ½ tsp cumin
- ½ tsp curry powder
- possibly grease for the tray
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
very quick and very tasty – prepared in just a few minutes, also for oven or pan
Do not peel the potatoes, just clean them and cut them in half, quarters or eighths depending on their size. The individual wedges should be no more than 3 cm thick, otherwise the cooking time will need to be extended slightly. Mix the remaining ingredients together and add the potato wedges. Stir until the potatoes are coated on all sides. Cook on the grill at low heat for about 5 minutes on each side. If you have a suitable grill, please use indirect heating. Oven cooking: Place the potatoes on a greased baking tray or baking paper and bake in a preheated oven at 180°C (fan oven, top/bottom heat: 200°C) for 10 minutes. Pan cooking: Fry in a non-stick pan over medium heat on all sides until golden brown.
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