wedges

It's feeling like winter, so bring on the root vegetables. These wedges are an Alison Holst standby our family has made for years. I think the key to getting crunchy wedges is to try and leave them alone if you can, give them at least half an hour before going near them with a fish slice, and maybe turn them once or twice after that. Then it gives the potatoes a chance to form a decent crust on the bottom. I'm not sure how Alison struck on the 'sinfully rich' title, as the ingredients list isn't too naughty. The inclusion of butter is definitely a good thing, and with the combo of spices I guess they are leaning a bit to the Mexican side of things - far superior to a Hot Bandito though (!) At any rate, SR wedges are really tasty, try them.

sinfully rich potato wedges - for 4

8-ish large potatoes

25g butter

2 tbsp olive oil

2 tsp ground cumin

1 tsp dried oregano

1/2 tsp chilli

Preheat the oven to 200c. Scrub the potatoes and cut into wedges. Melt the butter in the roasting tray, add the oil and spices to it and mix well to make a paste. Add the potato wedges and toss well to coat. Roast for an hour or so until crisp.