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Crunchy Potato Wedges

RECIPE: Potato Wedges. Brought to you by MiNDFOOD.

Crunchy Potato Wedges

A delicious side to your festive dinner, these crunchy potato wedges complement any hero dish.

Serves 6

 

1kg starchy potatoes, cut into wedges

½ cup plain flour

sea salt flakes

1/2 bunch thyme

¼ cup olive oil

Preheat oven to 220°C. Using a knife, remove centre of each potato wedge forming a thick skin. Place skins into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 5 minutes or until just tender. Drain. Place into cold water, drain and pat dry with paper towel.

Place flour, salt and thyme sprigsinto a large clip-lock bag. Add potato skins and toss until coated with flour mixture. Transfer skins to a large non-stick roasting pan. Drizzle with oil. Roast for 40 minutes, turning after 20 minutes, until crisp and golden. Transfer to a serving bowl. 

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