Crispy Wedges

Method

• 1)

  Preheat oven to 180C.

• 2)

  Cut potatoes into wedges and put into pot.

• 3)

  Cover potatoes in water.

• 4)

  Place on high heat on the stove until they are just soft, approx 25 mins.

• 5)

  To make rosemary salt, blend up some rosemary then add salt to it. Add salt to rosemary in approx 4:1 ratio.

• 6)

  Once potatoes are soft, strain off the water and leave to cool in the colander.

• 7)

  Heat up your oil, place approx 2 tablespoons of olive oil into each tray and pop them into the oven.

• 8)

  After approx 5 mins take oil out of the oven.

• 9)

  Put partially cool potatoes into the baking trays, make sure you do not over crowd them.

• 10)

  Jiggle them around in the oil and make sure they’re coated on all sides.

• 11)

  Put potatoes into the oven for approx 45 mins.

• 12)

  Line colander with paper towel and put cooked wedges into colander.

• 13)

  Few pinches of rosemary over potato wedges, make sure they’re all coated.

• 14)

  Line whatever you are serving wedges in in baking paper, and transfer the wedges in.

• 15)

  We served ours with yoghurt and chilli paste but could do the classic sour-cream and sweet chilli if you want.