Cooking the potato wedges twice for this recipe results in the crispiest-ever potatoes with an even golden-brown colour on them
| Created by | Spinneys |
| Prep time | 40 minutes |
| Cook time | 12 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFWash 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.
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.
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.
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.
