serves
4
prep
15 minutes
cook
1:15 hour
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
1:15
hour
difficulty
Easy
level
Stream free On Demand
90'S Dinner Party
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 2 large potatoes, scrubbed
- 1 large sweet potato, scrubbed
- 75 g (½ cup) plain flour
- 170 ml vegetable oil
- 125 g (½ cup) sour cream
- 1 tbsp sweet chilli sauce
- 2 tsp chipotle hot sauce
Seasoning
- 2 tbsp salt
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
Chilling/freezing time: 2 hours
Instructions
- Microwave the whole, unpeeled potatoes and sweet potato for 15 minutes. Allow to cool to room temperature. Cut into wedges, dust lightly with the flour (I use a pastry brush to dust them) and place on a lined baking tray in the freezer. Freeze for at least 1 hour or overnight if time permits.
- To make the seasoning, heat the salt in a dry frying pan until it starts to crackle, then transfer the hot salt to a mortar and add the spices. Grind to a fine powder.
- Preheat the oven to 220˚C. Pour the oil into a large baking dish, the place into the oven to heat up. Place the wedges in a single layer into the hot oil. Bake for 30 minutes, then turn over and bake for a further 20 - 30 minutes or until the wedges are crisp and browned.
- Remove from the tray and sprinkle liberally with the seasoning. Serve with the sour cream, sweet chilli sauce and chipotle sauce.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
90'S Dinner Party
