Vegetables: Potato Wedges 03 by Recipe Cottage

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	Potato Wedges 03

		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.