Potato wedges make a great change from oven chips or mash potato, and suit the whole family. These crisp, golden coloured potato wedges have a mild spicy and nutty flavour and make a great accompaniment to sausages or steaks. Use large potatoes for longer chip shaped wedges and where they’re nice and mild for the kids, you can always add some extra spices if you like your food to be hot, hot hot. They couldn’t be simpler to make too!
- 675g medium-sized all purpose potatoes, scrubbed
- 4tbsp vegetable oil
- 2tbsp plain flour
- 2tsp turmeric
- 1tsp salt
- A small bunch fresh thyme
- 2tbsp sesame seeds
Pre-heat oven to 200C/400F/Fan 180C/Gas Mark 6. Line a large baking tray with baking parchment. Halve the potatoes and cut into wedges about 2cm thick and put in a bowl.
Toss in the oil to coat well. Mix the flour, turmeric and salt and then mix into the wedges.
Arrange the wedges on the tray, evenly spaced, in a single layer and sprinkle with a few stems of thyme. Bake for 20 mins. Turn the potatoes, sprinkle with sesame seeds and continue to bake for a further 10 mins until lightly golden and tender. Discard the thyme.
To serve, drain the wedges and put in a warmed serving dish. Garnish with more fresh thyme and serve immediately.
This simple coating can be used to pep up other root vegetables such as peeled and chipped sweet potatoes, parsnips and carrots.