Ingredients
- Russet potatoes 900g or 4 medium
- Bay leaves 2
- Whole cloves 1 tbsp
- Garlic 1 head
- SpinneysFOOD Fine Sea Salt plus more for seasoning
- Olive oil 950ml, for frying
- Sun-dried olives 50g, to serve
- SpinneysFOOD Fresh Rosemary a handful, to serve
- SpinneysFOOD Sea Salt Flakes Flavoured with Wild Garlic for seasoning
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Crispy olive oil fried potato wedges
British 40 Mins Prep · 12 Mins Cook
- 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.
- 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.