the invisible cookbook

I have had quite a few requests for this recipe, firstly at Friendly Beaches and then at our wonderful garden gig we had for the Luscombe street Community Garden last sunday.

To make these wedges you have to be prepared to go a bit wild in the spice cupboard. They are usually different every time I make them. This is probably depending on which spices aren’t too far back and hard to reach in the cupboard, but I will do my best to give you something to follow. I would also like to stress here that there is definitely room for personal touch. Sometimes I have made them with lemongrass, sometimes not, sometimes with cumin, sometimes not, sometimes with turmeric, sometimes not, sometimes with garam masala, sometimes not and so on. However, I think the lemon juice, zest and cinnamon are great ingredients to add an intriguing flavour.

I have provided an aioli recipe to go with the wedges but they are just as good with chutney or the like.

Spicy Wedges (Serves 4 – 5)

2 kg potatoes

2 tsp cinnamon

1 tsp paprika

2 tsp whole cumin seeds

2 tsp ground coriander seeds

1/2 tsp chilli flakes

1 1/2 tsp salt

Zest and juice of 1/2 a lemon

80 ml oil

1 stalk lemongrass beaten with the back of a knife and chopped finely

Pre-heat the oven to 200°C. Wash the potatoes and cut into wedges.  Place the potatoes and all the rest of the ingredients in a large bowl. Mix until the potatoes are coated evenly.

Place the potatoes on two large baking trays making sure all wedges are touching the tray. Bake for 1 hour if using a fan forced oven, a bit longer if not.

Aioli

2 egg yolks

1 cup light olive oil or a combination of stronger  olive oil and sunflower oil

3 Tbsp lemon juice

1 tsp mustard

1 tsp lemon zest

2 cloves crushed garlic

A big handful of fresh herbs. I used parsley, oregano and thyme.

Place the egg yolks and 2 Tbsp lemon juice on a large plate and stir well with a fork. Add the olive oil very very slowly, stirring well with the fork after each drop.

Once all the olive oil has been added, stir in the remainder lemon juice, zest, garlic and mustard. Finely chop the herbs and add these too.

(If you want to cheat and buy a good quality mayonnaise and add garlic lemon juice, zest and herbs to make your aioli, I promise I won’t tell anyone. I have been guilty of this too).

Serve in a bowl alongside the wedges.

Enjoy!