Potato wedges
- Preparation time:
- 30 mins
- Cooking time:
- 30 mins
- Serves:
- 4-6
Simple, fast, delicious - these wedges are the perfect crowd pleasers!
2 tblsps cornflour
2 tsps garlic powder
2 tsps mild paprika
Sea salt and cracked black pepper, to taste
1 small red onion, finely chopped
1 clove garlic, crushed
410g can chopped tomatoes
¼ cup fire-roasted red pepper strips
1 tblsp brown sugar
¼ tsp chilli flakes
Salt and pepper, to taste
Ingredients
1.5kg large sebago potatoes, unpeeled, scrubbed2 tblsps cornflour
2 tsps garlic powder
2 tsps mild paprika
Sea salt and cracked black pepper, to taste
Vegetable oil, for deep frying
Spicy Tomato Salsa
1 tblsp olive oil1 small red onion, finely chopped
1 clove garlic, crushed
410g can chopped tomatoes
¼ cup fire-roasted red pepper strips
1 tblsp brown sugar
¼ tsp chilli flakes
Salt and pepper, to taste
Method
1 Gently boil potatoes in a large saucepan of water for 10 to 15 minutes, or until almost tender. Drain. Cool. Cut each potato into eight wedges about 2-3cm thick.
2 Combine cornflour, garlic powder and paprika in a bowl. Season with salt and pepper. Add potatoes. Toss to coat.
3 Heat oil in a large saucepan over a medium to high heat. (Temperature should be between 180C and 190C.) Oil is ready when a cube of bread turns golden brown in 10 to 15 seconds. Cook the potatoes in four batches.
4 Deep-fry for about 5 to 7 minutes, or until tender and golden. Drain on absorbent kitchen paper. Keep warm on an oven tray in a moderately slow oven (160C).
5 To make salsa, heat oil in a medium saucepan. Add onion and garlic. Cook, stirring occasionally, until soft. Add the remaining ingredients and cook, stirring occasionally, for about 5 minutes, or until slightly thickened. Cool.
6 Using a stick blender, blend salsa until almost smooth.
7 Serve wedges with salsa.
New Idea Food director Barb Northwood says: Wedges are a fast food favourite and they’re easy to make at home. If you don’t want to deep-fry them, preheat a roasting pan with ¼ cup oil in a very hot oven (240C) for 10 minutes. Add potatoes. Drizzle with an extra 2 tblsps oil. Cook for 40 to 45 minutes, turning occasionally, until golden and crisp.Notes
Tip: Sebago potatoes make great wedges as they have a floury texture and absorb little moisture. Store salsa in an airtight container in the fridge for up to five days.
- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Stuart Scott
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