Crispy olive oil fried potato wedges

British 40 Mins Prep · 12 Mins Cook

1. Wash and slice the potatoes into wedges. Place the wedges in a large pot with 2 litres of water. Add the bay leaves, cloves, garlic and sea salt. Bring to a boil, then reduce the heat to medium-high and cook until the wedges are just tender, approx. 4-5 minutes.
2. Drain and spread out the potatoes on a rimmed baking sheet lined with kitchen towels. Allow to dry for at least 30 minutes or up to 1 hour.
3. Fill a heavy medium-sized pot, approx. halfway with olive oil. Heat the oil over a medium heat until a thermometer registers 180°C. Fry the potato wedges in batches, stirring occasionally, until golden and crisp, approx. 10-12 minutes per batch. Return the oil to 180°C between batches.
4. Transfer the potatoes to a wire rack set inside a rimmed baking sheet. Top with sun-dried olives and rosemary sprigs. Season with the sea salt flakes and serve immediately.

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