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Potato Wedges
Serves 4.

4 large potatoes (Desiree, Sebago, Coliban or Russet) slightly older
potatoes make better chips
enough water to cover the potatoes
Plain flour, seasoned with a pinch of salt
Vegetable or light olive oil for frying

Wash the potatoes well and put them whole into a saucepan with
enough water to completely cover them. 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. 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 C.

Lower the wedges into the oil and fry for about 2 minutes, or until
golden brown. Don't overcrowd the pan.

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.

For really crispy potato wedges refry the wedges before coating
them with the spice mix.


Spice Mix

1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground chilli powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix the ingredients well in a small bowl ready to sprinkle over
your hot potato wedges.


Light Sour Cream Dip

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.

Mix all the ingredients together and serve in a small bowl.

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