• Wedges are less of a hustle when it comes to preparing as you can dice them into sizes of your choice and cook the potatoes with the skin on as well.
•Before frying soak the potatoes in cold water for 30 minutes, this will help with the crisping and also prevent them from browning too fast when cooking.
So you have potatoes but no potato chopper and you know you most definitely cannot slice fine/straight chips but are craving fries?
Here's a solution for you, roasted potato wedges.
Wedges are less of a hustle when it comes to preparing as you can dice them into sizes of your choice and cook the potatoes with the skin on as well.
- 5 large potatoes
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp white pepper
- 1 tsp cumin
- cooking oil
- salt to taste
- 1 large onion
- 1 large tomato
- 1/2 cucumber
Wash the potatoes thoroughly to remove any dirt then cut them into small pieces with the skin on or peeled, depending on your preference.
In a large bowl add the potato wedges, sprinkle salt, and white pepper and rub the spices evenly into the potatoes.
Place a frying pan over medium heat, add cooking oil and allow it to heat, so as to avoid them absorbing a lot of fat. Once the oil is hot, add the fries making sure not to overcrowd the pan.
Note: Before frying soak the potatoes in cold water for 30 minutes, this will help with the crisping and also prevent them from browning too fast when cooking.
If you’re using large chunks of potatoes it is advisable to boil the potatoes over low heat for five minutes so as to soften them before cooking.
Allow the potatoes to brown then gently turn them so that all sides can be well cooked. Remove from heat and set on a bowl lined with kitchen towels.
In a large bowl add the cumin, garlic, paprika and white pepper powders and stir them. Add the potatoes to the bowl and shake as if winnowing.
Wash and slice the onion, tomato and cucumber accordingly, then add them to a bowl sprinkle salt and mix them well.
Serve the potatoes with kachumbari, condiment of choice and enjoy.