Snacks
International
InternationalPotato Wedges
Crunchy-edged, fluffy-centred potato wedges at three levels, from a simple oven-baked tray to twice-cooked goose-fat wedges with garlic and rosemary.
Gluten-free
Nut-free
Ultimate version
Twice-cooked goose-fat wedges with confit garlic, rosemary and truffle salt.
Per serving£2.38
Total cost£9.50
Time1 hr 15 min
Ingredients for 4
- 900 g Desiree potatoes , cut into thick wedges
- 4 tbsp goose fat
- 4 cloves garlic , lightly crushed, skin on
- 3 rosemary sprigs
- 1 tbsp semolina , for dusting
- To finish
- 1 tsp truffle salt
- 20 g Parmigiano Reggiano , finely grated
- 1 tbsp flat-leaf parsley , chopped
Method
- Par-boil the wedges in well-salted water for 8 minutes, then drain and steam-dry thoroughly.
- Dust the dry wedges with semolina and shake to coat for an ultra-crisp crust.
- Melt the goose fat on a tray in a 220C oven until shimmering.
- Add the wedges, crushed garlic and rosemary; roast for 25 minutes, turning, until pale gold.
- Increase the heat to 240C and roast a further 15-20 minutes until blistered and glassy-crisp.
- Drain on a rack, then toss while hot with truffle salt, Parmigiano and parsley before serving.
Equipment
- saucepan
- heavy roasting tray
- wire rack
The three ways, side by side
Budget
Plain oven wedges tossed in oil and paprika.
Better
Par-boiled then roasted for fluffy middles, with smoked paprika and Parmesan.
Ultimate
Twice-cooked goose-fat wedges with confit garlic, rosemary and truffle salt.
