Once you saw see an episode of Donna Hay’s Fast, Fresh & Simple, it’s very hard to get that out of your head. There’s something about the pastels and whites that are predominantly peeking out at you which give such a wonderfully clean look, emphasising the dish itself, not the dish you place it in. After impulsively purchasing the namesake book, I have to admit that her recipes are definitely tried and tested, and they’re VERY hard to get wrong. I saw her make this speedy roast chicken with chips, and have been dreaming of emulating those chips ever since, in my not-so-pastel-and-white kitchen! I was concerned that the juices of the bird would help in cooking the chips, and without the bird, well, maybe they wouldn’t cook. But alas! They cooked, and that too, perfectly! Smash hit munch, starter, game night food- whatever the occasion, don’t miss out on these ridiculously amazing non fried yummy potato wedges, baked with all the goodness of simple ingredients, already awaiting you in your pantry! I served these with an amazingly simple beautiful Aioli, which I made from Phaidon’s The Book of Tapas, courtesy AJ &SK.
Potato Wedges
1.       5 potatoes cut into half and each half into 3-4 wedges
2.       2 tbs vegetable oil
3.       1 tsp salt (adjust to taste)
4.       ½ tsp crushed black pepper
5.       2 tsp dry thyme leaves
6.       2 tsp chilli powder/paprika
1.       Preheat the oven to 200-220*c and line a baking tray with foil.
2.       Toss all the ingredients in a bowl and coat the potatoes well. Spread out onto the baking tray and bake for about 40 minutes, turning once after 20 minutes. Serve with Aioli (recipe follows).
1.       2 tbs low fat/regular mayonnaise
2.       1 small clove garlic, peeled
3.       Pinch of sea salt/fleur de sel
4.       Juice of ½ a lime
1.       In a small mortar, crush the garlic with the salt to bring out the intense flavour of the garlic.
2.  Mix with the mayonnaise and add the lime juice, and taste to check. The garlic should not be overpowering, and the lime should add a bit of zest, leaving the end result far from a simple mayonnaise.
1.    I made these 2 different ways, the first is the one described here, and the other was with pre-boiled baby potatoes. Always do it this way— using the raw potatoes and baking them with the spice mix adds a world of flavour, depth and taste to this humble chip dish.
2.       You can prep the mix and cover and store till you pop them into the oven.
3.    These are great snacks for parties with a range of nibbles/tapas as they’re quite filling (ahem, they are potatoes!) and immensely satisfying.
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