|
Potato
Wedges
We
used to get these from our local kebab shop, all greasy
but absolutely beautiful. So I set about making a
healthier, cheaper, home made version.
You
need:
Loads of potatoes peeled and quartered
oil
bread, two slices for every three potatoes
a mix of fresh and dried herbs, your choice, I always
use coriander.
A little cumin, 1/4 tsp for every three potatoes.
Par
boil the potatoes and drain. When you are doing this be
rough, we want the outside to be all 'fluffy', if necessary
have a go at them with a fork. This will help all the
coating stick, and encourage it to go crispy. put them
back into the pan to dry. This is important, excess
water wont react well to the oil.
Cover the bottom of a roasting tin in oil and put into a
very hot oven to heat up.
Meanwhile put the rest of the ingredients into a food
processor and whiz them up, to create herby bread
crumbs. The reason I only use half fresh herbs is that
most of them will just burn, creating a lovely texture
but with not as much flavour.
Roll the potatoes in the bread crumbs coating them
thoroughly. Put them into the hot oil and roast for
45mins to a hour.
A great variation on this is using whole new potatoes.
Scrub the skin with a scourer, to create a rougher
texture for the bread crumbs to stick to .
|
