My crispy potato wedge recipe make foe a handy supper on there own. If like me you try to avoid deep frying at home then these might be just what you are looking for. A great alternative to chips these wedges are bronzed on the outside with spices and have a fluffy interior. They’re great for dipping into your favourite condiment.
You might like to try them with my Steak with garlic & anchovy butter
AuthordanieldiverThese crispy potato wedges are a bit of a hybrid somewhat of a cross between a roast potato and a potato wedge. A crispy spiced exterior with a delicious fluffy interior. Eat with sour cream and chilli sauce for dipping or as an easy home alternative to chips.
[cooked-sharing]
Heat oven to 220˚C. Scrub the potatoes to remove any dirt. Cut the potatoes into quarters, if potoatoes are very large cut into sixths.
Place the potatoes into a saucepan and cover with cold water. Bring to a boil and allow to cook for 5 minutes. Be careful to not overcook the potatoes. They won't be cooked through but rather just beginning to get tender around the edges. Drain and shake the pan to ruffle the edges which help them get crispy in the oven. Then set aside while you prepare the spice mix.
In a small bowl combine the semolina, paprika, garlic powder, sea salt flakes, pepper and chilli if you like them spicy. Pour the spice mixture into the saucepan of potatoes and shake to coat them in the spices.
Add the oil to a shallow roasting tin and using either a pastry brush or piece of kitchen paper coat the base of the tin with the oil. Transfer the wedges to the tin placing them skin side down on the tray and bake for 35 minutes until golden and crispy on the outside and tender within.
Serve with sour cream and chilli sauce.
Ingredients
Directions
Heat oven to 220˚C. Scrub the potatoes to remove any dirt. Cut the potatoes into quarters, if potoatoes are very large cut into sixths.
Place the potatoes into a saucepan and cover with cold water. Bring to a boil and allow to cook for 5 minutes. Be careful to not overcook the potatoes. They won't be cooked through but rather just beginning to get tender around the edges. Drain and shake the pan to ruffle the edges which help them get crispy in the oven. Then set aside while you prepare the spice mix.
In a small bowl combine the semolina, paprika, garlic powder, sea salt flakes, pepper and chilli if you like them spicy. Pour the spice mixture into the saucepan of potatoes and shake to coat them in the spices.
Add the oil to a shallow roasting tin and using either a pastry brush or piece of kitchen paper coat the base of the tin with the oil. Transfer the wedges to the tin placing them skin side down on the tray and bake for 35 minutes until golden and crispy on the outside and tender within.
Serve with sour cream and chilli sauce.