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Method:
1
Wash and halve each potato and then cut the halves into wedges.
2
Place in a bowl of cold water and soak for 20 minutes.
3
In a bowl, mix together the spices and salt.
4
Drain the wedges through a colander and then pat dry with a
clean tea towel.
5
Rinse and dry the bowl used for soaking the wedges and then
return the wedges to the bowl.
6
Add the oil and stir to coat the wedges.
7
Sprinkle over the spices and mix well to coat.
8
Preheat at 200ºC for 3 minutes.
9
Place the wedges into the frying basket and shake to level.
10
Cook for 30 minutes at 200°C, shaking the basket every ten
minutes.
Hints and tips:
For a change, try 500g sweet potatoes (no need to peel) with
1 tbsp chopped fresh thyme, salt and pepper and 2 tbsp olive oil.
Ingredients:
•
500g Maris Piper potatoes
•
1 level tsp ground cumin
•
1 level tsp ground coriander
•
1 level tsp paprika
•
A little salt
•
1½ tbsp olive oil
Potato wedges
Serves: 2-4
Cooking time: 30 minutes
Preparation time: 10 minutes plus 20 minutes soaking
Method:
1
Wash and dry the potatoes.
2
Leaving the skin on, cut each potato in half and then cut into
bitesize pieces.
3
Place the potato in a mixing bowl and add the other ingredients.
Stir well.
4
Preheat at 200ºC for 3 minutes.
5
Cook the potatoes for 30 minutes at 200°C, shaking the basket
after 15 minutes.
6
Serve immediately.
Ingredients:
•
500g Maris Piper potatoes
•
1 tbsp extra virgin olive oil
•
½ level tsp salt
•
1 tbsp chopped fresh
rosemary (or ½ tbsp dried)
Rosemary roast potatoes
Serves: 2-4
Cooking time: 30 minutes
Preparation time: 5 minutes
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