Super Crispy Potato Wedges
Potato wedges get a bad rep for being soft and soggy - these go a long way to dispelling that. Simple to make and very, very tasty, served with a garlic and mustard dip.
Ingredients
- 1kg floury potatoes
- 2 tsp salt
- 1 tsp white pepper
- ½ tsp chilli powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Oil for frying
- 5 tbsp mayonnaise (for the dip)
- 2 tbsp buttermilk or soured cream (for the dip)
- 2 garlic cloves (for the dip)
- 2 tsp American mustard (for the dip)
- 2 tsp honey (for the dip)
- Handful of flat leaf parsley (for the dip)
- Pinch of salt (for the dip)
Instructions
- Prick the potatoes and bake at 180°C/360°F for 45-50 minutes, or until cooked through. Remove from the oven and allow to cool completely, then cut into wedges. Chill in the fridge for 4-6 hours, or overnight.
- Heat the frying oil to 175°C and fry the wedges for approximately 4 minutes.
- Meanwhile, make the salt rub by combining the salt, pepper, chilli powder, paprika, garlic powder and onion powder, then mix well.
- To make the dip, simply blend all the dip ingredients together.
- Serve immediately with the seasoning.