Pete’s Potato Wedges

20 Nov

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Looking for something new to do to spice up your roast potatoes?

What’s in it?

  • Potatoes cut into wedge shaped pieces

PLUS

  • Fresh Rosemary from your garden 😉 – chopped finely
  • A clove of garlic – chopped finely
  • Cumin (whole seeds or ground is fine. We use either, depending on what is in the house.)
  • Tonight we also added Cajun Pepper too, just to spice it up a bit. You can left this out if you prefer.
  • Sweet Paprika – one teaspoon
  • Olive oil (more than you want to admit to… glug glug glug)
  • salt
  • pepper

Par-boil the cut potatoes in boiling water. We cooked for two people tonight and 8 minutes on the stove did the job. You can of course skip this par-boiling and go ahead and whack them straight in the oven, it just takes longer.

While the potatoes are par-boiling, prepare and mix all the rest of the ingredient in a small bowl. It should be a sloshy liquid, not a paste. See my note about using fresh rosemary here.

Drain the potatoes and let them sit for a bit. All the water needs to evaporate. I like to spread them out over the oven tray to let off some steam in their own space. I’m about to use it (get it dirty) for the baking anyway, so no loss.

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Here is another tip. You already dirtied the saucepan par-boiling the potatoes, so why not use it again now, instead of another mixing bowl. Can you tell I’m not a fan of washing up? 🙂
SO – pop the now “dry” par-boiled potatoes back in the saucepan and pour the liquid spice mixture over the top. Mix together. You can use a spoon, but I find getting in there with your hands gets a better result.

Lay the spiced potatoes out on the same oven tray as before, spreading them out as much as possible. Pour any extra spice mix over the potatoes on the tray.

Cook in the oven until crispy as, bro. 🙂 Yum!

Seasonal Note: There are many varieties of potato that grow throughout the year in Australia. So that’s good news! 🙂 Eat up!

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