Homemade frozen potato alternative
Wendy Hays
A recent meal at a popular Launceston eatery turned out to be a bit of a disappointment.
Due to the scarcity of frozen potatoes, the fish came with rather limp sweet potato fries which didn’t really compliment the battered flathead.
Fortunately, there seem to be plenty of fresh potatoes in the shops and there is definitely no shortage of potatoes at my address.
My agronomist nephew regularly monitored my first ever potato crop resulting in a bumper harvest.
So, if you like the humble spud and want an alternative to frozen chips, I can recommend this month’s simple recipe.
They are delicious and probably a good deal healthier than the frozen chip variety.
Always make more than you think you’ll need as they’ll quickly disappear!
Parmesan and Garlic Potato Wedges
Ingredients
8 - 10 large potato – scrub, leave unpeeled and cut into chunky wedges
4 Tb. olive oil
1 ts. sea salt
½ ts. freshly ground black pepper
About 50 g grated parmesan
2 Tb. finely chopped fresh rosemary or 1 ts. dried rosemary
3 cloves of garlic – peeled and crushed
Method
Preheat oven to 220C and line 2 or 3 baking trays with baking paper.
Mix all of the seasoning ingredients together in a large bowl.
Using a large saucepan, cover the prepared potatoes with cold water and bring to the boil.
Simmer for 5 minutes then remove from heat and strain off the water. Allow the drained potatoes to steam for a few minutes to dry out.
Tip the potatoes into the bowl containing the seasoning ingredients and toss to coat the potato wedges.
Lay the seasoned potatoes in a single layer on the prepared baking trays and sprinkle over any seasoning that hasn’t stuck to the potatoes.
Bake for about 50 minutes or until tender, crisp and golden.
