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ROAST POTATO WEDGES

roast-potatoes-louisetested
ROAST POTATO WEDGES
1 medium potato per person
Ina Paarman’s potato spice
sunflower- or olive oil
Preheat the oven to 200°C.
Cut the potatoes in wedges (I leave the skins on, but you can peel the potatoes if preferred).
Drizzle the potatoes with oil, sprinkle with potato spice and toss together. Do not drench the potatoes in oil, use JUST enough to rub all over.
Place a piece of baking paper at the bottom of a suitable oven roasting tin. Place the potatoes in the tin and bake for 30 – 45 minutes until crisp and golden brown. Turn the potatoes after 20 minutes.
Baking time depends on the size of your potatoes and thickness of the wedges. Check after 30 minutes if wedges are smallish.
Bogenoemde is baie lekker, maar regte egte “roast potatoes” is die lekkerste met botter of eendvet gemaak. Stoom jou geskilde aartappels tot amper gaar. Halveer indien baie groot, hou heel indien medium grootte. Smeer ‘n bakplaat met ‘n dun lagie gesmelte botter (nie margarien). Voorverhit die oond tot 200ºC. Plaas die aartappels op die bakplaat en verf liggies met gesmelte botter. Bak ‘n halfuur en verf weer met botter, herhaal twee maal, elke 15 minute. Goudbruin en krakerig. Koningskos. Bedien dadelik.
Resep en foto:  Louise Groenewald