One of our favourite things to do with potatoes is to cut them into wedges, coat them in cumin powder, black pepper and oil, and bake until crispy. Ottolenghi has a variation on that theme in his book Nopi which are equally delicious. They are easy to make, a Friday night delight if you make a large plate of them. Munch in front of a streamed movie, perhaps with a salad, or some salsa verde. Of course they also go very well with any main dish or Summer lunch. Under the gum tree. Or just with some yoghurt or even pickle as a snack. Any which way.
These chips are SO amazing, if you haven’t made them yet, put them on the list for this week.
Paprika Oven Chips
6 large Desiree potatoes (skin on), cut into 1 .5cm wide chips
3 garlic cloves, crushed
0.5 tspn smoked paprika
1 tspn paprika
60ml sunflower oil
2 tspn fine semolina
sea salt and black pepper
Preheat oven to 180 C.
Place a large saucepan with plenty of salted water over high heat. Bring to a boil, add the potatoes and blanch for 5 minutes. Drain, then place in a bowl with the rest of the ingredients, 1.5 tspn salt and plenty of black pepper.
Mix together well but gently — you don’t want the potatoes to break apart — and then spread out on two large parchment-lined baking sheets. They need to be spaced well apart so that they colour nicely. Roast for about 35 minutes, turning once halfway through, until the fries are cooked through, dark golden, and crisp.
variations and distractions
Use Indian chilli powder and turmeric in place of the paprika, with a cumquat-mango relish. These are equally as addictive.
The potatoes can be microwaved with a spoon full of water for 1.5 – 2 mins instead of blanching.