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