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Categories:Viewed: 28 - Published at: 7 years ago
Ingredients
- 4 whole Small To Medium Sized Potatoes, Washed
- 2 Tablespoons Cornflour (level Tablespoons)
- 1 teaspoon Dried Oregano
- 4 teaspoons Paprika
- Ground Chili Powder (optional)
- Salt To Taste
- 3 Tablespoons Extra Virgin Olive Oil
Method
- Cut the potatoes into wedges. The easiest way to do this is to cut them in half and then cut each half into four or five wedges in the same way you would cut a tomato into wedges.
- Add a pinch of salt to a large pan of boiling water and then add the potato wedges to the water. Boil the wedges for about five minutes, then drain the potatoes.
- Put the oven on to gas mark 7 to preheat.
- Whilst the oven is pre-heating, put the wedges into a bowl. Add the cornflour, oregano, paprika, a generous pinch of salt, chili powder (if desired) and the olive oil to the bowl and mix thoroughly until all the dry ingredients have mixed into the oil and all the wedges are thoroughly coated.
- Tip the wedges into a baking tray and spread out to make sure you have only one layer of wedges - if you have wedges on top of each other they won't cook and crisp up as well as if they are in a single layer. Bake the wedges in the top half of the pre-heated oven (I used the shelf above the middle shelf) for about an hour, stirring around once or twice during that time with a spatula to make sure they cook all over. When the wedges are cooked, sprinkle them with a bit more salt. I haven't tried it, but another sprinkling of paprika might be good at this point too. Then serve and enjoy!
