NZ Life & Leisure - - Ruth Pretty -

Put 2kg medium Agria pota­toes (skin on), washed, dried and cut into thick wedges onto low-sided bak­ing tray(s), add 6 ta­ble­spoons olive oil, 1 tea­spoon flaky sea salt and freshly ground black pep­per. Toss to­gether. Rear­range so a cut side of each wedge is ly­ing down and there's a smidgen of space be­tween each. Roast in the oven for 20-30 min­utes or un­til pota­toes are soft on the in­side and crispy on the out­side. Serve im­me­di­ately with Aro­matic Salt (see recipe). Serves 8-10 Want to en­sure crispy roasted pota­toes? The se­cret is not to turn them while they are roast­ing. ARO­MATIC SALT Place 100g flaky sea salt, ½ a cin­na­mon quill, 1 tea­spoon whole all­spice, ½ tea­spoon fenu­greek seeds, 1 tea­spoon dried mint, 15 whole blanched al­monds and ½ tea­spoon ground turmeric into a food pro­ces­sor fit­ted with a me­tal blade and process un­til al­most fine. Store in a tightly lid­ded jar for up to 3 months. Makes 120g

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