Monday, 28 December 2015

Potato wedges (GF) (DF) (EF) (NF) (Vegan)

If you're someone who likes to have a burger/steak/chicken/gf fish fingers with chips, then I suggest that it's worth giving wedges a try instead of chips. Some people even make wedges with sweet potatoes like this and say it's good though I've never tried that myself. As I'm not vegetarian or vegan, I like to have these with gluten free fish fingers or else with sour cream and chive dip. These are very moreish.

Gluten Free
Dairy Free
Egg Free
Nut Free

2 large baking potatoes, washed
2-3 tablespoons olive oil
1/2 teaspoon salt
1/2 level teaspoon black pepper
1/3 teaspoon garam masala

- Preheat your oven to gas mark 8/230C/450F

- Cut the potatoes lengthways into wedges

- Bring a kettle of water to the boil, then pour the water into a pan that is on the stove (on a high heat setting), then carefully put all the potato wedges in the pan and leave them to boil for about 12 minutes

- In a bowl, mix together the olive oil, salt, black pepper and garam masala

- Drain the water out of the pan, then spread the potato wedges onto a baking sheet and brush the masala oil on to all the potatoes and place in the oven for 20-25 minutes

- Take the tray of wedges out of the oven, turn the wedges over, brush the remaining masala oil over the wedges, then leave in the oven to bake for a further 20 minutes (if you're not vegetarian and want to eat the wedges with fish fingers or a burger etc, then now would be the time to put those on the baking sheet so that everything cooks evenly and is ready at the same time)

- Serve the wedges alongside a pot of sour cream and chive dip (if you're not vegan) and beware of the fact that these are addictive

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