Instructon Booklet

15
Method:
1 W
ash and halve each potato and then cut the halves into wedges.
2 Place in a bowl of cold water and soak for 20 minutes.
3 I
n a bowl, mix together the spices and salt.
4 Drain the wedges through a colander and then pat dry with a
clean tea towel.
5 Rinse and dry the bowl used for soaking the wedges and then
return the wedges to the bowl.
6 Add the oil and stir to coat the wedges.
7 Sprinkle over the spices and mix well to coat.
8 Preheat at 200ºC for 3 minutes.
9 Place the wedges into the frying basket and shake to level.
10 Cook for 30 minutes at 200°C, shaking the basket every ten
minutes.
Hints and tips:
For a change, try 500g sweet potatoes (no need to peel) with
1 tbsp chopped fresh thyme, salt and pepper and 2 tbsp olive oil.
Ingredients:
• 5
00g Maris Piper potatoes
• 1 level tsp ground cumin
• 1
level tsp ground coriander
• 1 level tsp paprika
• A little salt
• 1½ tbsp olive oil
Potato wedges
Serves: 2-4
C
ooking time: 30 minutes
Preparation time: 10 minutes plus 20 minutes soaking
Method:
1 Wash and dry the potatoes.
2 Leaving the skin on, cut each potato in half and then cut into
bitesize pieces.
3 Place the potato in a mixing bowl and add the other ingredients.
Stir well.
4 Preheat at 200ºC for 3 minutes.
5 Cook the potatoes for 30 minutes at 200°C, shaking the basket
after 15 minutes.
6 Serve immediately.
Ingredients:
• 500g Maris Piper potatoes
• 1 tbsp extra virgin olive oil
• ½ level tsp salt
• 1 tbsp chopped fresh
rosemary (or ½ tbsp dried)
Rosemary roast potatoes
Serves: 2-4
Cooking time: 30 minutes
Preparation time: 5 minutes
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