Spicy Potato Wedges
If you are concerned about your fat intake but would still like to enjoy scrumptious potato chips here is a chip recipe just for you! Geoff Jansz follows Rosemary Stanton’s advice and cooks large potato wedges. By preparing the potatoes in large wedges not as much fat soaks into the potatoes, thus you will minimise the fat you eat and maximise the flavour.
Here Geoff shares his delicious potato wedge recipe as well as his spicy sprinkle and sour cream dip accompaniments for you and your friends to enjoy.
Potato Wedges
Ingredients
- 4 large potatoes (Geoff used Desiree but he also recommends Sebago, Coliban or Russet). Geoff suggests that slightly older potatoes make the better chips.
- Enough water to cover the potatoes
- Plain flour, seasoned with a pinch of salt
- Vegetable or light olive oil for frying
Method
Wash the potatoes well and put them whole into a saucepan with enough water to completely cover them. Geoff doesn’t peel the potatoes but you can remove their jackets if you prefer. Bring to the boil and reduce the heat to allow the potatoes to simmer until just cooked. Test by inserting a skewer into the biggest potato. If it slides straight off, the potatoes are cooked. Remove from the water immediately and let them cool for about 3 minutes in a strainer. Cut the potatoes into chunky wedges – about 4 or 6 per potato, then dust lightly in the flour.
Heat the oil in a deep saucepan over a medium heat. The oil is ready for frying when you see a slight movement at the top of the oil. Alternatively, you can test the oil by dipping the handle of a wooden spoon into it. If the oil bubbles around the handle the oil is ready. If you have a cooking thermometer handy, the oil should be about 180 degrees
Geoff advises care and caution when using oil. Never fill the deep saucepan more than three-quarters full with oil as it can spill over and cause a fire.
Lower the wedges into the oil and fry for about 2 minutes, or until golden brown. Don’t overcrowd the pan as this also may cause the oil to bubble over.
Remove the wedges from the oil and drain onto kitchen paper, such as paper towels. Dust the hot wedges with the spice mix and serve with the sour cream dip.
Hint: For really crispy potato wedges refry the wedges before coating them with the spice mix if desired.
Serves 4.
Spice Mix
Ingredients
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- 1/4 teaspoon ground chilli powder
- Mix the ingredients well in a small bowl ready to sprinkle over your hot potato wedges.
Light sour cream dip
Ingredients
- 150 grams light sour cream (full-fat can be used if desired)
- 1/2 lime or lemon, juiced
- 1/4 bunch chives, finely chopped
- Salt and pepper to taste.
Method
Mix all the ingredients together and serve in a small bowl.
Geoff prefers to use a light olive oil when frying. It can be reheated 6
or 7 times as long as it is never overheated and burnt. To store the oil,
wait until it cools down completely and tip into a glass jar. Screw on a
cap and store in a cool, dark place. Keeping the oil in a cool, dark
storage place which will maintain its freshness and shelf-life.
Tip: Geoff emphasises the importance of safety in the kitchen particularly
when using hot oils for deep frying. Never fill your saucepan more than
three-quarters full of oil, never over heat the oil and do not put too
many potato wedges in the hot oil at any one time. Oil bubbling over will
cause a fire.
© Burke’s Backyard 2008