Chilli & Sea Salt Potato Wedges
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We got this recipe from a big bag of Rooster potatoes we bought many years ago.
Course
Side Dish
Cuisine 
Ingredients
- 6 potatoes preferably Rooster, but Bintje or King Edward are also good
- Oil for frying
- 2 cloves garlic peeled
- 2 tbsp olive oil
- 1 tsp chilli flakes
- 1 tsp sea salt
- 12 basil leaves
Instructions
- Scrub the potatoes and cut them into 8 even-shaped wedges each.
- Cover the potato wedges with the minimum amount of water and bring to the boil.
- Simmer gently for approximately 10 minutes. Drain the potatoes and let off steam.
- Place the potato wedges on a lightly oiled baking tray. Brush them with olive oil. Bake until crispy. Alternatively, for a more indulgent treat, deep fry the wedges until golden and crispy.
- To make the seasoning, use a mortar and pestle or a small blender to mash up the garlic, basil, olive oil, sea salt and chilli flakes until smooth.
- Drizzle with the homemade seasoning.