PURPLE POTATO WEDGES

Midnight pearl potato wedges for the little and big kids!

serves 6 as a side dish

800g midnight pearl potatoes

2 tablespoons extra virgin olive oil  (we used Cape Schanck Frantoio)

1 tablespoon sea salt

1 sprig of fresh rosemary, leaves removed and finely chopped

finely grated zest of half a lemon

Preheat oven to 200°C (180°C fan-forced).  Line two baking trays with baking paper. Combine rosemary leaves, lemon zest and salt in a small bowl and set aside.

Cut potatoes into quarters lengthways.  Place potatoes in a large bowl and cover with cold water.   Set aside for 15-30 minutes.  This allows for some starch to be released.  Drain well and pat potatoes dry in a clean dry tea towel. Transfer to a bowl.  Add the oil and toss to coat the potato wedges in the oil.

Spread the potatoes evenly over the prepared trays.

Roast in oven for 15 minutes, then turn pieces over. Roast for a further 10-15 minutes, until the skin is crispy and crunchy and flesh is tender when pierced with a knife.

Transfer to a serving dish lined with absorbent paper, scatter with seasoned sea salt and serve immediately.

Fiona Hammond © February 2019

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Mark Brancatisano