Potato Wedges
- serving for 3-4
- 1+6+0.5 hours
- oven deep-bottom pan
For Wedges
Ingredient
potatoes 1 kg
Salt Rub
salt 2 tsp
white pepper 1 tsp
chilli powder 0.5 tsp
smoked paprika 1 tsp
garlic powder 0.5 tsp
onion powder 0.5 tsp
For Mayo
Ingredient
mayo 5 tbsp
buttermilk/sour cream 2 tbsp
garlic 2 cloves
American mustard 2 tsp
honey 2 tsp
parsley
salt to taste
Others
Others
oil for frying
Directions
Prick the potatoes and bake the potatoes for 45-50 mins at 180c until cooked through
Cool completely and chill in the fridge for 4-6 hours
Cut the chilled potato into wedges
Mix the salt mixed
Blend the mayo ingredient together
Heat the oil to 130c fry for 6 mins and take aside
Heat up oil to 175c fry for 3-4 mins
Toss through some of the salt mixed and serve with the dip
Principles
- Prick potatoes: allow steam to escape from potato
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman