Potato Wedges
Potato Wedges
Steve Lister
Potato wedges are a variation of that well known thickly cut 'British' potato chip from the Chippy (fish and chips shop). They have become increasingly popular in the last 30-40 years. As the outside influences have changed British tastes, wedges made with added herbs and spices have become increasingly popular. As far as the amount is concerned, it would be pointless saying how many potatoes or how much oil etc., as it all depends on how hungry/greedy persons eating it are, what they are having it with, and how good you have made them. You can either par boil the potatoes, or microwave steam them, but I find that the par boil method is easier, especially when you are cooking a bigger batch.
Ingredients
Roughly 1 large potato per person (doesn't matter too much which type)
Olive Oil to sprinkle
Herbs: You can choose many combinations of herbs, but avoid fresh, soft herbs like basil, coriander, as they just burn during cooking. Herbs like Rosemary are fine.
Spices: salt (preferably flaked sea salt) and pepper alone/or garlic and dried chilli flakes/or add fenugreek seed (methi) powder, cumin, celery salt etc. or any combination of spices
Instructions
Scrub potatoes clean. If new, leave the skin on. Wash.
Cut into nice size wedges.
To jump start the cooking process, steam the potatoes in a microwave, until they are just about starting to ?give? when pressed with a finger. Cooking time varies depending upon the power of your microwave, number of potatoes and variety of potato you are cooking. Don't overcook, as they will fall apart during roasting. Instead of microwaving potato wedges, you can par-boil in water, until they are just starting to soften. Drain immediately, steam will dry the water off them.
Place the wedges in a bowl and sprinkle over the herbs and spices of choice. Drizzle oil over them.
Gently toss them over to coat all surface with oil, herbs and spices.
Spread out on a greased, oven-proof plate or tray, which has been preheated. The wedges should sizzle as you drop them onto the tray. This stops them from sticking to the tray.
Place in a preheated (200C/400F/Gas Mark 6) oven and roast until golden brown and crisp on the outside, turning them a few times in between. It takes roughly 30 minutes.
Drain on kitchen paper and serve hot!
Notes
Note from Mamta: To make the wedges spicy, add salt, chilli flakes and roast cumin powder or salt and Garam Masala or Chat Masala.
Send in your pistures of various types of potatoes.
