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Crispy potato wedges

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Ingredients for 2 servings:

  • 2 large potatoes, waxy
  • 2 tbsp oil (extra virgin olive oil)
  • 2 cloves garlic, crushed
  • 1 tsp allspice, ground
  • 1 tsp coriander, ground
  • 1 tbsp paprika powder
  • Salt
  • Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 200°C (180°C fan-assisted oven). Wash the potatoes thoroughly, halve them, and cut them into 8 wedges. Place the potato wedges in a pot of cold water. Bring the water to a boil and cook the potatoes over low heat for 10 minutes, until they are just beginning to soften. Drain and let drain on kitchen paper. Combine the olive oil, garlic, ground allspice and coriander, and paprika in a roasting pan. Season with salt and pepper. Add the potatoes and toss them several times to coat them evenly. Bake in the oven for 20 minutes until golden brown and crispy, turning occasionally. A hot chili sauce goes perfectly with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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