Now, I hate it when TV chefs try to reinvent favourites and claim they've come up with the ultimate way to do it (Heston Blumenthal mince pies anyone?). Although it may not be the case in a restaurant kitchen, at home, the way the family makes and eats it is the way that works for them, so chefs intrusively stating that you've been doing it wrong all this time, is quite invasive and rude. Therefore, although I've mislead you with the title, this is not perfection if you prefer the way you might do wedges, I'm just saying the crispiness and flavour of these wedges, the method of which my neighbour gave me (admittedly I haven't mastered it as well as she has) is delicious and the way I will always do them in the future.
1)Chop about 3 large potatoes per person (scrub them if they have soil and chop of any sprouts) into wedges, then pat dry them really well with a paper towel.
2)Place them in a bowl and add a generous amount of pepper, salt (sea salt flakes are best) and paprika and a very stingy drizzle of olive oil, you just want to gently slick them.
3)In a large, shallow baking dish drizzle some more olive oil, and place it in a hot oven- 220 for a few minutes, then take it out, tip the potatoes in making sure they have plenty of space apart (you may need to use 2 trays) then place them back in the oven for 20-30 minutes.
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