Anyone who thinks plant-based food is boring needs to try these. For knock-your-socks off taste intensity they can’t be beat! Every time I’ve made them I think I’ll have better self-control than last time and every time I’ve been proved wrong.
There’s a couple of important points that make these good. First, I strongly urge you to use agria potatoes for their flavour and texture, or another floury potato, but not a waxy variety. Second, wedge means wedge, people — cut these thin at one end so it goes nice and crispy, and thick at the other end so it has lovely fluffy potato innards to bite into. Third (and I could be wrong about this one), but I think tossing the chopped wedges with the salt before any of the other ingredients helps to draw out liquid from the potatoes, and it seems to make the coating work better and look nicer.
Bake in a nice hot oven so they can get crispy and brown. They don’t need to be shuffled around while cooking, and if you can avoid disturbing them too much they end up looking prettier. I recommend these as a perfect after work snack with a cold pale ale, the sweet maltiness of a good beer goes perfectly with the intense taste and texture of a wicked wedge.
Ingredients
| 3 large | Agria potatoes, each cut into 16 thin wedges (Main) |
| 1 tsp | Salt |
| ½ tsp | Herb salt |
| 3 Tbsp | Peanut oil |
| 2 tsp | Kashmiri chilli |
| 1 tsp | Curry powder |
| 1 tsp | Paprika, plain or smoked |
| 1 ½ tsp | Garlic powder |
| 1 tsp | Ground black pepper |
| 2 tsp | Cumin seeds |
Directions
- Place a baking dish in the oven and preheat to 200Cfan bake.
- Scrub the potatoes and cut out any unwanted bits. Cut in half lengthways, then cut each half into 6-8 tapered wedges and place in a bowl. Sprinkle with salt and herb salt, then toss to coat and start drawing out the liquid. Wait a minute then add peanut oil and repeat.
- Add the rest of the spices and toss again to coat. Tip on to baking dish and spread apart so they're not lumped together.
- Bake for approx 30-40 minutes until browned and crispy.
