Chilli gar­lic fries

Add a ma­jor flavour boost to your spuds with these sim­ple ideas for the tasti­est, fin­ger-lickin' wedges and fries.

Australian Women’s Weekly NZ - - NEWS - PHO­TOG­RA­PHY ● JOHN PAUL URIZAR STYLING ● SOPHIA YOUNG

1. Spicy Ca­jun potato wedges

Pre­heat oven to 220°C (200°C fan-forced). Cut 1kg un­peeled waxy pota­toes into wedges. Com­bine 2 ta­ble­spoons ex­tra vir­gin olive oil, 2 tea­spoons ground cumin, 1 tea­spoon hot pa­prika, ½ tea­spoon ground oregano, ½ tea­spoon ground black pep­per, 1 tea­spoon ground co­rian­der and ¼ tea­spoon chilli pow­der in a small bowl. Place wedges on a large oiled oven tray, in a sin­gle layer; driz­zle with oil mix­ture, toss to coat. Roast for 40 min­utes, turn­ing oc­ca­sion­ally or un­til crisp and cooked. Serve topped with oregano leaves.

2. Pa­prika potato wedges with parme­san

Place two bak­ing trays in oven; pre­heat oven to 240°C (220°C fan-forced). Cut 1kg peeled floury pota­toes into wedges. Place wedges in a large bowl with 2 ta­ble­spoons ex­tra vir­gin olive oil, 40g melted but­ter and 2 tea­spoons smoked pa­prika. Sea­son with salt; toss to coat. Place wedges, in a sin­gle layer, on hot trays. Roast, turn­ing once, for 35 min­utes or un­til golden and crisp. Serve topped with ½ cup (40g) finely grated parme­san and with aïoli.

3. Ku­mara wedges with lime chilli salt

Pre­heat oven to 240°C (220°C fan-forced). Cut 1kg un­peeled ku­mara into wedges. Place wedges, in a sin­gle layer, on trays lined with bak­ing pa­per; driz­zle with 2 ta­ble­spoons ex­tra vir­gin olive oil. Roast for 15 min­utes. Turn wedges; roast for a fur­ther 15 min­utes or un­til lightly browned. Stir 2 tea­spoons finely grated lime rind, 2 ta­ble­spoons sea salt flakes and 1 tea­spoon chilli flakes in a small dry fry­ing pan over a low heat for 3 min­utes or un­til rind is dry. Cool. Serve wedges sprin­kled with lime chilli salt.

4. Lemon pep­per fries

Make a batch of fries fol­low­ing the Salted Fries recipe (below), omit­ting the salt. Com­bine 1 ta­ble­spoon finely grated lemon rind (use a mi­croplane grater), ½ tea­spoon freshly ground black pep­per and 1 tea­spoon salt flakes in a small bowl. Serve hot fries im­me­di­ately sprin­kled with lemon pep­per and lemon wedges. Tips You could also use grated lime rind in­stead of lemon and crushed Sichuan pep­per­corns in­stead of black pep­per. These fries go well with bat­tered or grilled fish or chicken, prawns and fish.

5. Salted fries

Cut 1kg peeled dry/floury pota­toes, length­ways, into 1cm-thick slices; cut again, length­ways, into 1cm-wide pieces. Place potato in a large bowl of cold wa­ter; stand for 30 min­utes. Drain; pat dry with pa­per towel. Heat veg­etable oil in a deep-fryer, large saucepan or wok; cook fries, in three batches, for 4 min­utes each batch or un­til just ten­der but not browned (see tips on deep fry­ing, right). Drain fries on a pa­per towel; stand for 10 min­utes. Re­heat oil; cook the fries again, in three batches, sep­a­rat­ing any that stick to­gether, un­til crisp and golden. Drain fries on a pa­per towel. Sea­son with salt.

6. Chilli gar­lic fries

Make a batch of fries fol­low­ing the Salted Fries recipe (above). Mean­while, heat 2 tea­spoons ex­tra vir­gin olive oil in a small fry­ing pan; cook 2 sliced fresh long red chillies un­til soft. Add 2 sliced cloves gar­lic; cook, stir­ring, un­til fra­grant. Serve hot fries im­me­di­ately sprin­kled with chilli mix­ture. Tips If you like, add ½ cup Thai basil leaves to the oil after cook­ing the fries; fry leaves for 30 sec­onds un­til crisp, then toss them with the chilli mix­ture. These fries go well with ham­burg­ers, grilled or pan-fried steak and lamb cut­lets.

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