 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This easy alternative to deep fried chips tastes just as good and is easier to cook. You can substitute any seasonings you like for the herbs and sea salt. Adapted from Alex Barker's cookbook Potato - a celebration of the world's most versatile vegetable . Ingredients:
150 ml olive oil |
4 potatoes, medium to large |
5 ml dried herbs |
flaked sea salt |
mayonnaise, to serve |
Directions:
1. Preheat oven to highest temperature, generally 240 degrees Celsius.
2. Lightly oil a large shallow roasting tin and place it in the oven to get really hot while you prepare the potatoes.
3. Cut the potatoes in half lengthwise, then into long thin wedges, or thicker ones if you prefer.
4. Brush each side lightly with oil (or just pop them into a large bowl, pour some oil over and mix them around a few times to coat them).
5. When the oven is really hot, remove the pan carefully and scatter the potato wedges over it, spreading them out in a single layer over the hot oil.
6. Sprinkle the potato wedges with the herbs and salt and roast for about 20 minutes, or longer if they are thicker.
7. They will be ready when they are golden brown, crisp and lightly puffy.
8. Remove from oven and serve with a dollop of mayonnaise.
|
|