An empty bowl later, I realised that there truly was something marvelous about these wedges. And I simply had to get to the bottom of it. The secret? They’re twice cooked! The outer layer is cracklingly crispy while the inside is like a floating dream of savoury clouds. All of this in a finger sized wedge. Let’s pause here, to revel in this heart-warming delight.
Let’s get straight down to business so that you can cook yourselves up a batch.
Utensils and Equipment
1 pressure cooker
1 chopping board
1 baking tray/sheet
1 sheet of butter paper / parchment paper
2 potatoes (large)
2 cups drinking water
1 tbsp butter (room temperature)
1 tbsp cornflour (or plain flour)
salt to taste
pepper to taste
herbs to taste (I used oregano, but feel free to experiment with chilli powder, garlic powder, pasta seasoning or whatever you fancy)
2 tbsp oil (to drizzle)
1. Cook your potatoes with water and a pinch of salt in your pressure cooker for 5 whistles. Discard the water and let the potatoes cool. Rinse your cooker out and let it dry.
2. Preheat your oven at 220 degrees Celsius (428 degrees Farenheit) for about 10 minutes while your potatoes cook.
3. Peel and chop your potatoes into wedge shapes and add them to your dry cooker. Add the butter, flour and seasoning to the potatoes and toss well so that all the wedges are coated.
4. Line your baking tray with the butter paper and place your wedges on the paper, taking care that none of the wedges are touching each other.Drizzle the wedges with the oil.
5. Bake in the oven for 45 minutes until the colour of your potatoes turn golden on the outside and the edges just begin to turn brown and crisp.
6. Serve it with some Tomato Sauce and homemade aioli, and you’ve got an easy tea-time snack.